If you need ideas on what to serve at your next dinner party, look no further. Chef Greg has prepared a simple and delicious vegetable recipe that is ideal for those cold winter nights.
Hey gang—it’s Chef Greg again, with your next mouth-watering recipe! Filling, healthy and readily available, squash is an excellent vegetable to serve with any winter meal. For those who don’t appreciate this ubiquitous savoury fruit, this recipe is for you. The topper is a tangy sweet dressing and I’m sure your guests will be asking for seconds.
Roasted Squash with Spicy Browned Butter Sauce
1 winter squash (I like butternut, acorn, Kabocha, spaghetti)
1 tablespoon oil
1 teaspoon salt (or to taste… you can use more/less depending on the size of your squash)
1/4 cup butter (margarine is a culinary sin)
1 tablespoon honey, brown sugar, maple syrup, birch syrup or anything else sweet (please no artificial sweeteners)
1 tablespoon vinegar (apple cider, malt, red wine, rice wine)
1 tablespoon hot sauce
- Preheat oven to 375F. Remove the hard outer skin of squash with a carrot peeler or knife. Cut the squash into 1 inch cubes. Try to make each piece roughly the same size so that they cook at the same rate.
- In a bowl, toss the cubes with the oil and season with salt and pepper.
- Spread them out on a baking sheet lined with parchment paper.
- Bake in oven for about 20 minutes, or until the squash is lightly browned and tender… This could take a little longer depending on the variety.
- While the squash is cooking prepare squash topper: Over medium high heat, melt butter in a small saucepan.
- Cook butter until it starts to foam; at this point, eventually the milk solids will fall to the bottom and begin to brown.
- As soon as you see this start to happen remove the pan from the heat and add the sweet stuff, vinegar and hot sauce. It will spatter a bit so watch out!
- Place back on the heat and cook until mixture is reduced (by half). It should be syrupy and coat your spoon without running off.
- Drizzle over squash and serve.