Roasted winter squash

October 30, 2008 12:00:00 AM PDT
Chef Bruce Aidells reveals a recipe for a scrumptious fall treat.

Roasted Winter Squash
Serves 8

  • 2 good size winter squashes such as butternut, acorn or kabocha (about 4 pounds)
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 teaspoons dark brown sugar
  • Kosher salt and freshly ground black pepper, to taste

Preheat oven to 400ºF. Peel each squash. Cut in half and remove and discard any seeds. Cut into 1/4-inch slices. Oil a rimmed cookie sheet and lay out the squash slices. Don't overcrowd the pan, use two cookie sheets if needed. Sprinkle with salt and pepper and brush slices with more oil. Combine balsamic and brown sugar and stir to dissolve. Roast the squash for 5 minutes, then turn slices over and brush generously with the sweetened balsamic. Roast 5 minutes more and brush again with vinegar. Continue to roast until a knife tip can be easily inserted and the slices are beginning to color, about 5-10 minutes more. Serve warm or room temperature.


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