November 18, 2018
Scott Leysath, host of The Sporting Chef on Sportsman Channel, complements his Thanksgiving turkey with a plate of roasted winter squash. Winter squash makes a great side dish as it has just the right amount of natural sweetness and earthy, savory flavors.
Prep time: 20 minutes
Cook time: 35-40 minutes
- 2 acorn squash, peeled and cut into 1- to 2-inch chunks
- 1 large butternut squash, peeled and cut into 1- to 2-inch chunks
- 4 carrots, cut into 2-inch pieces
- 4 celery stalks, cut into 2-inch pieces
- 1 large onion, peeled and quartered
- 2 tablespoons minced, fresh rosemary leaves
- ¼ cup olive oil
- 1 ½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup dry white wine
- Preheat oven to 375 degrees.
- Peel and cut squash into 1 to 2-inch chunks. Cut carrots and celery stalks into 2-inch pieces. Peel and quarter onion. Mince rosemary leaves.
- Combine cut squash and veggies with all other ingredients, except white wine, in a large bowl; toss.
- Place tossed ingredients in a well-oiled roasting pan. Roast, uncovered, for 35 to 40 minutes, turning contents a few times to brown evenly.
- Remove roasting pan from oven and transfer roasted vegetables to a serving platter or bowl. While the pan is still hot, add wine; scrape pan to remove bits. Drizzle contents of pan over roasted vegetables.