Roasted Winter Squash

Name: Roasted Winter Squash
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 3
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters balsamic vinegar; 3 servings Hazelnut biscotti, crumbled, for garnish; 1 kilograms About butternut squash (preferably 1 large squash); 2 Tbsps finely chopped fresh sage leaves; 2 Tbsps granulated sugar; 3 servings Grey salt and freshly ground black pepper; 2 teaspoons Toasted Spice Rub, available online; 118 milliliters (1 stick) unsalted butter; 59 milliliters dark unsulfured molasses

You can never have too many side dish recipes, so give Roasted Winter Squash a try. This recipe serves 3. One serving contains 707 calories, 7g of protein, and 35g of fat. It will be a hit at your Winter event. A mixture of balsamic vinegar, granulated sugar, sage leaves, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a reasonably priced recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice.

Ingredients you will need

Vegetable

Squash

Seeds

Equipment you will use

Peeler

Place in a large bowl and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Equipment you will use

Bowl

Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and Toasted Spice Rub.

Ingredients you will need

Dry Seasoning Rub

Molasses

Vinegar

Butter

Sugar

Sage

Equipment you will use

Frying Pan

Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.

Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer.

Ingredients you will need

Vinegar

Squash

Equipment you will use

Baking Sheet

Baking Pan

Place in the oven and roast, tossing at least once, until very tender and caramelized, about 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.

Equipment you will use

Oven

Increase the oven temperature to broil.

Equipment you will use

Oven

Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth.

Ingredients you will need

Squash

Equipment you will use

Food Processor

Transfer to a buttered 1 1/2 pint gratin dish, or 6 to 7 (1/2 cup) ramekins, top with the crumbled biscotti and put under the broiler for 5 to 8 minutes or until biscotti is slightly toasted. You can also refrigerate for up to 5 days, or freeze for up to 2 months.

Ingredients you will need

Biscotti

Equipment you will use

Ramekin

Broiler

Variation for Smoky Butternut Squash: Cook the prepared squash on a baking sheet in a covered grill with soaked chips to give a slightly smoky taste. Substitute in any of the recipes that call for roasted squash.

Ingredients you will need

Squash

French Fries

Equipment you will use

Baking Sheet

Grill

If cooking kabocha, acorn, or other difficult-to-peel squash, cut in half, scoop out the seeds, and rub the insides and cut edges with the vinegar/molasses mixture.

Ingredients you will need

Molasses

Kabocha Squash

Vinegar

Squash

Seeds

Dry Seasoning Rub

Place on a baking sheet, cut sides up, and roast at 400 degrees F until tender. Scoop out and puree.

Equipment you will use

Baking Sheet

Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg.

Ingredients you will need

Ground Cinnamon