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
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Ingredients
- Preparing the Squash
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1
2 lb acorn or other winter squash
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olive oil
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smoked salt
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ground pepper
- Preparing the Sauce
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1/4 cup
mild honey (wildflower, clover, or tupelo)
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3/4 cup
red wine vinegar
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2 teaspoons
tamari
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1/4 cup
orange juice
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1/4 teaspoon
red pepper flakes
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1
cinnamon stick
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grated parmesan
Directions
- Preparing the Squash
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Preheat the oven to 400º.
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Trim off the ends of each squash. Halve, deseed, and then cut each halve into 1 inch thick wedges.
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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.
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Roast for 20-30 minutes, until soft.
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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
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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).
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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.
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