Roasted Winter Squash

Name: Roasted Winter Squash
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 8 servings Freshly ground black pepper; 1 kilograms About butternut squash (preferably 1 large squash); 28 grams 1/4 cup pure California chili powder; 1 Tbsp coriander seeds; 59 milliliters fennel seeds; 2 Tbsps finely chopped fresh sage leaves; 2 Tbsps granulated sugar; 2 Tbsps ground cinnamon; 2 Tbsps kosher salt; 1 Tbsp peppercorns; 2 teaspoons red pepper flakes; 8 servings Gray salt; 118 milliliters (1 stick) unsalted butter; 59 milliliters dark unsulfured molasses

Roasted Winter Squash might be a good recipe to expand your side dish recipe box. One portion of this dish contains roughly 3g of protein, 13g of fat, and a total of 262 calories. This recipe serves 8. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have granulated sugar, pepper, ground cinnamon, and a few other ingredients on hand, you can make it. It will be a hit at your Winter event. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees F. 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

Oven

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 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.

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. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.

Ingredients you will need

Squash

Equipment you will use

Food Processor

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 to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe.

Ingredients you will need

Ground Cinnamon

Canned Pumpkin

Roasted Chicken

Stuffing

Pastina

Polenta

Pumpkin

Ravioli

Nutmeg

Whole Turkey

Pork

Sage

Soup

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. 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

Squash

Molasses

Kabocha Squash

Vinegar

French Fries

Seeds

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Grill

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

Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.

Ingredients you will need

Red Pepper Flakes

Whole Coriander Seeds

Fennel Seeds

Peppercorns

Fennel

Toast

Equipment you will use

Frying Pan

Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes.

Ingredients you will need

Red Pepper Flakes

Chili Powder