Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.

Today: Autumn squash just got a lot more exciting.

Shop the Story

WHO: Savorthis is a design/production manager for a nonprofit and owns Where Wood Meets Steel, a high-end furniture business, with her husband. She lives in Denver.

WHAT: A holiday-worthy side -- and a new way to cook with dashi.

HOW: Make dashi -- it's quick, we promise! -- then use it as a braising liquid for kabocha squash (soy sauce, mirin, and sesame oil join the party, too). Garnish with scallions and cilantro.

WHY WE LOVE IT: We never thought of using dashi to braise vegetables before; it's the perfect match for creamy kabocha squash. We love how caramelized the squash gets without needing to give it a long roast. This would be a handsome addition to a Thanksgiving table -- but it's quick enough to make on a weeknight, too.

Dashi-Braised Kabocha Squash by savorthis

Serves 4, as a side dish

1 medium kabocha squash

2 tablespoons oil (canola or light olive)

1 teaspoon sesame oil

1 cup dashi

1 tablespoon soy

2 tablespoons mirin

1/2 teaspoon chili garlic paste (more to taste)

Cilantro, chopped, for garnish

Green onion, thinly sliced, for garnish

See the full recipe (and save and print it) here.

Photo by James Ransom