Peeling hard-skinned winter squash, like butternut, for this recipe requires a little time and a sharp, sturdy knife.
November 18, 2018
By Scott Leysath
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Scott Leysath, host of The Sporting Chef 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.
Serves: 8 Prep time: 20 minutes Cook time: 35-40 minutes
Ingredients:
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 Once you've chosen your assortment of winter squash, peel each one and roast them along with a few other vegetables for a simple Thanksgiving side dish. Directions:
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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.
