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Vegetables, Vegetarian

Weiser Farms roasted squash

Weiser Farms roasted squash
Kirk McKoy / Los Angeles Times

Even professional chefs get the Thanksgiving Day jitters. Just ask Quinn and Karen Hatfield, the couple who own Hatfield's restaurant (he's the chef, she's the pastry chef) and the recently opened Sycamore Kitchen. "I feel like I forget how to ... Read more

Total time: 1 hour, 10 minutes, plus cooling time | Serves 10
  • 1/2 cup honey
  • 1/4 cup sherry vinegar
  • 1 kabocha or butternut squash (about 3 pounds), seeded and cut into 10 wedges
  • 1 tablespoon vegetable oil
  • 1/2 to 1 crumbled chile de arbol, or as desired
  • 1 small rosemary sprig, torn
  • Salt and freshly ground black pepper

Step 1Heat the oven to 400 degrees. Line a baking sheet or roasting pan with foil and top with a cooling or roasting rack.

Step 2In 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.

Step 3In 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.

Step 4Roast 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.

Note: 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.


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