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Author Notes: Sometimes the summer sun still lingers, burning through the changing leaves. But with a mighty gust, we are transported to cooler mornings and nights that the mosquitos are fearful of. A sauce that is crisp yet rich, sweet, but with a sting of spice and summer's lingering heat, this roasted squash will warm the coming cooler nights or keep winter's breath at bay. —Mozart's Nose
Preparing the Squash
- 1 2 lb acorn or other winter squash
- olive oil
- smoked salt
- ground pepper
- Preheat the oven to 400º.
- Trim off the ends of each squash. Halve, deseed, and then cut each halve into 1 inch thick wedges.
- Generously oil a sheet pan, then dredge each wedge in the oil and lay each out so that no slice is touch another. Salt and pepper each slice.
- Roast for 20-30 minutes, until soft.
- Once the squash wedges are soft, use a spatula to flip them over - it's ok if they break apart a bit and if they are a bit charred - this adds great texture and flavor.
Preparing the Sauce
- 1/4 cup mild honey (wildflower, clover, or tupelo)
- 3/4 cup red wine vinegar
- 2 teaspoons tamari
- 1/4 cup orange juice
- 1/4 teaspoon red pepper flakes
- 1 cinnamon stick
- grated parmesan
- While the squash is roasting, combine all ingredients in a small saucepan. Simmer, stirring occasionally, until reduced by 2/3 and syrupy (it should slightly coat the back of a spoon).
- On a platter plate the squash and drizzle the sauce over top. Add grated parmesan to taste. Serve with additional cheese and sauce on the side.
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall