MediterraneanMedium · Hot
Braised Butternut Squash with Smoked Paprika & Tomato
Tender butternut squash slowly braised in a fragrant tomato broth with smoked paprika, finished with fresh parsley and a drizzle of olive oil.
Prep
15 min
Cook
32 min
Total
47 min
Method
1
Peel the butternut squash, halve lengthwise, and scoop out seeds. Cut into 2-3 cm cubes. Dice the yellow onion. Mince the garlic. Roughly chop the tomatoes. Roughly chop the parsley.
2
3
Add the minced garlic and cook 1 minute more, until fragrant but not browned.
4
Sprinkle the smoked paprika over the aromatics and stir into the oil for 30 seconds—this blooms the spice and deepens its flavor.
5
Add the chopped tomatoes and stir to combine. Pour in the chicken broth and bring to a gentle simmer.
6
Gently fold in the squash cubes. Ensure they are mostly submerged in the liquid. Cover with a tight-fitting lid and reduce heat to low.
7
Braise 20-25 minutes, until the squash is completely tender when pierced with a knife. Check halfway and stir once to ensure even cooking.
8
Uncover the pot and increase heat to medium. Simmer 5-7 minutes more, stirring occasionally, until the sauce thickens and coats the squash nicely.
9
Remove from heat. Drizzle in the remaining 1 tablespoon olive oil and season with salt and black pepper. Taste and adjust seasoning.
10
Fold in the chopped parsley. Let the dish rest 2-3 minutes to allow flavors to settle, then serve warm.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -2
Calories
209
per serving
Low sugar · 10g
Protein
4g
Carbs
28g
Fat
11g
Sat. fat
7g
Fiber
9g
Sugar
10g
Sodium
849mg
Dairy FreeGluten FreeAnti InflammatoryCancer PreventionDiabetesGut HealthHeart HealthyOsteoporosisLow CalorieLow CholesterolLow Fat
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.4
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.5m³
Land
12Pt
Runoff
0.04g P
Tomato drives 48% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
5
Sweet
5
Salty
4
Sour
1
Bitter
2
Spicy
Textures
SaucySilkyTender
Aromas
HerbalPungentSavory TomatoSmoky
Kitchen Equipment
Primary Tool
Wide Heavy PotSafety & Storage
Cooking Temperature
Braise at low heat with lid on for 20-25 minutes to ensure even tenderizing without scorching. Final uncovered simmer at medium heat for 5-7 minutes to thicken sauce safely without boiling over.
Ensure the braising liquid reaches and maintains 165°F (74°C) for at least 15 seconds to ensure food safety, especially important when using chicken broth. Use a calibrated food thermometer to verify doneness.
Storage
Cool to room temperature within 2 hours, then refrigerate in airtight containers. Use within 3-4 days for optimal quality and safety.
Cross Contamination
Use separate cutting boards for raw onion and garlic versus other ingredients. Clean surfaces thoroughly between uses to prevent bacterial transfer.
Allergen Warning
When using store-bought chicken broth, check the label for hidden allergens including celery, wheat, or soy which may be present as stabilizers or flavor enhancers.
High Risk Population
When serving immunocompromised individuals, elderly, or young children, ensure chicken broth is homemade or certified allergen-free to avoid cross-contamination risks.
Handling
Butternut squash cubes must be cut uniformly (2-3 cm) for even cooking. Undersized pieces may overcook and disintegrate, while oversized pieces may remain unsafe to eat.
Shelf Life
The tomato-based braise has moderate acidity but is not recommended for freezing as squash texture degrades significantly. Consume refrigerated portions within 4 days.
Pro Tips
Technique
When you bloom the smoked paprika in oil, count the seconds as you would watch coals turn white—you are not burning spice, you are waking it. Thirty seconds is enough. Any longer and you lose the gentle smoke that should linger, not assault.
Substitution
The broth carries minerality beneath the sweetness of squash. If you prefer no meat, a light vegetable broth works, though reduce by half—the squash releases its own liquid during the braise and you want concentration, not dilution.
From the chef
Butternut squash braised slowly in tomato and chicken broth does not announce itself — it arrives. The smoked paprika blooms into the oil first, then the tomatoes hold the squash as the heat draws its sweetness forward over twenty quiet minutes. Nothing is rushed, nothing masked. When the lid finally lifts, the broth has thickened around each cube, and a scatter of fresh parsley is all it needs. Let the squash and the smoke speak plainly.
TagsBraisedOne PotVegetable ForwardGluten FreeDairy FreeWeeknight FriendlySmoked PaprikaTomato Based
AllergensCelery
Source: generated · June 12, 2026