Author Notes
From the girl & the fig's new book, Plats du Jour; the girl & the fig's Journey Through the Seasons. We originally created this recipe for the girl & the gaucho, our Latin/tapas restaurant that was open in early 2000. We’ve revised the recipe a bit, removing the dried chili and adding bourbon (a great idea from our friend Merrilee). At ESTATE, we prepare this dish in the wood-fired oven. We have edited the instructions to use the
broiler, however, feel free to use your wood-fired oven; you’ll get an incredible layer of flavor from the wood and the fire. Winter squash comes in different varieties and sizes. For this recipe, about 3 to 4 pounds of squash should suffice.
Serve with a Viognier from the Central Coast or a medium-bodied Grenache. —figteam
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Ingredients
- Honey-Glazed Winter Squash
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1
Delicata squash, sliced in half and seeds removed
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1
medium Acorn squash, sliced in half and seeds removed
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1
small Butternut squash, peeled, sliced in half and seeds removed
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2 tablespoons
extra-virgin olive oil
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salt and pepper to taste
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2 tablespoons
unsalted butter
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1/4 cup
honey
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2 tablespoons
brandy or bourbon, optional
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1/4 cup
grated Ricotta Salata cheese
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3 tablespoons
fresh Marjoram leaves
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3 tablespoons
Candied Pumpkin Seeds, below, for garnish
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2 teaspoons
Maldon Sea Salt, for garnish
- Candied Pumpkin Seeds
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1/2 cup
sugar
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1/2 cup
pumpkin seeds
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salt to taste
Directions
- Honey-Glazed Winter Squash
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Preheat the oven to 350°F.
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Slice the Delicata and Acorn squash into ½-inch-thick quarter rounds.
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Cut the butternut squash into ½-inch pieces.
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Toss the squash with the olive oil, salt and pepper and roast for 15 minutes or until just soft.
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Let cool to room temperature.
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Set the broiler to high.
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Place a large sauté pan over medium heat and melt the butter with the honey and brandy.
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Add the squash, mix well, and cook until the honey begins to thicken.
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Place the pan under the broiler until squash begin to caramelize, about 5 to 8 minutes.
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Remove the squash, place it on a serving platter and sprinkle with the grated cheese, marjoram, pumpkin seeds, and sea salt.
- Candied Pumpkin Seeds
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Preheat the oven to 350°F.
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Combine the sugar and ½ cup water in a small saucepan over medium heat.
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Stir until the sugar is dissolved and the water begins to boil.
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Reduce to a simmer and using a fine-mesh strainer dip the pumpkin seeds into the simple syrup for 1 minute.
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Remove the pumpkin seeds and place them on a baking sheet.
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Bake the pumpkin seeds for about 5 minutes or until they have browned.
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Remove the pumpkin seeds, sprinkle with salt, and cool completely.
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They will keep in a sealed container for up to 3 weeks.
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