Caramel-Braised Winter Squash with Jackfruit

Makes
4 to 6 servings

Time
45 minutes

Squash and jackfruit (more on that in a sec) may not seem like an obvious combination, but braised together in a soy sauce caramel tinged with garlic, shallots, and lime…it’s kind of magic (and vegan). A word on buying Jackfruit: You want “young” or “green” canned jackfruit, not the fully ripe, stinky fruit. Stay away from the kind packed in syrup; choose a brand canned in water or brine and rinse it thoroughly to remove as much of the vinegary taste as possible. 

INGREDIENTS

1 1 ⁄ 2 pounds any winter squash
Salt
3 tablespoons good-quality vegetable oil
1 ⁄ 3 cup soy sauce
3 tablespoons fresh lime juice, or to taste
3 ⁄ 4 cup sugar
2 tablespoons chopped garlic
2 shallots, halved and sliced
8 ounces canned jackfruit, rinsed, patted dry, and cut into chunks
1 teaspoon pepper
1 ⁄ 2 cup chopped raw cashews
1 fresh red chile (like serrano or cayenne), minced, or to taste

INSTRUCTIONS

1. Trim the squash and remove the seeds; if thick-skinned, peel it. Cut the squash into 1½-inch chunks; you should have about 4 cups. Put 1 cup water in a large skillet over medium-high heat. Add the squash, sprinkle with salt, and bring to a boil. Reduce the heat so the water bubbles gently, cover, and cook, stirring once or twice, until you are just barely able to pierce the squash with a fork, 5 to 15 minutes, depending on the type; do not overcook. Drain the squash and let it sit in the colander. Rinse the skillet.