Roasted Winter Squash Recipe
Roasted winter squash is one of Scott Leysath's favorite Thanksgiving sides and oh boy, does his recipe for it go great with turkey
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.