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Weiser Farms roasted squash

Time1 hour 10 minutes
YieldsServes 10
Weiser Farms roasted squash
(Kirk McKoy / Los Angeles Times)
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Kabocha squash from Weiser Farms is roasted with honey, sherry vinegar, a little chile de arbol, rosemary and black pepper until the cut edges are browned and slightly curled.

In downsizing this dish for the home kitchen, the recipe calls for a single type of squash. If increasing or doubling the recipe, the Hatfields recommend using a variety of squash, of various sizes and colors, to arrange on a large platter.

From the story: Thanksgiving with the Hatfields

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1

Heat the oven to 400 degrees. Line a baking sheet or roasting pan with foil and top with a cooling or roasting rack.

2

In a small, heavy-bottomed saucepan, whisk together the honey and vinegar. Bring to a simmer over medium-high heat and simmer for 5 minutes to thicken slightly. Remove from heat and set aside until cool enough to handle. This makes more honey-vinegar mixture than is needed for the remainder of the recipe; the mixture can be used in vinaigrettes and marinades and will keep, covered and refrigerated, up to 2 weeks.

3

In a large bowl, combine 2 tablespoons of the honey-vinegar mixture with the squash wedges, the oil, crumbled chile, rosemary and one-fourth teaspoon salt and one-eighth teaspoon pepper, or to taste, tossing well. Place the squash pieces on the rack over the prepared baking sheet.

4

Roast the squash until golden-brown and the flesh is tender when pierced with a knife, 45 minutes to an hour, depending on the type of squash and thickness of the wedges.

From chefs Karen and Quinn Hatfield.