by Heather Harris Brady
For the past few months I’ve been reading about Watson’s new vocation. The Jeopardy-playing IBM computer with no tastebuds has taken up cooking. I know.
Not only cooking, but apparently Watson has created an incredible, low-sugar, barbeque sauce based on wine and squash available for purchase. When I got over my skeptical indigation I thought – what a great idea! So before I get into my version of this recipe, let me tell you that I am also a new beta tester for the Bon Appetit Watson app. The first time I tried to log in the site was malfunctioning, but I look forward to trying it and reporting back to you. If you’re curious here’s the story.
In the meantime, here’s my take on a squash-and-wine based bbq sauce. It’s amazing on grilled chicken and roast pork, but it makes a great sauce for wraps too. If you’re having trouble wrapping your mind around this concept, think of it as less a bbq sauce and more a complex chutney perhaps.
Butternut Squash BBQ Sauce ala Watson, Makes about three cups
- One large butternut squash
- One bottle sweet wine (I used a moscato.)
- One fresh red pepper, chopped
- 1/2 onion, chopped
- 1/2 c. balsamic vinegar
- 1/3 c. cider vinegar
- 1 t. salt
- 2 T. fresh ground ginger
- 2 T. fresh ground horseradish
- Ponzu to taste
Preheat the oven to 375. Wash, peel and chop the squash.
Toss it with olive oil, spread it on a roasting pan and roast until soft.
While the squash is cooking, pour the wine into saucepan and quickly reduce it by half.
Add the squash and the vinegars. Then the red pepper and onion.
Cook on medium to a thick puree, about 40 minutes. Give it a taste. If it’s too sweet add a little more vinegar.
Add the ginger, horseradish, salt and ponzu. Taste and adjust as necessary. (You could toss in some red pepper flakes too.)
You could puree this with an immersion blender for a smooth sauce, but I liked the texture so I left it.
This sauce is actually better after it sits a day in the fridge so the flavors can blend.
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