Hands down, our favorite new roast squash recipe! Here, hoisin mixed with rice vinegar and sesame oil makes a salty-sweet-tangy-nutty dressing for tender chunks of roasted butternut squash that provides a creamy and tasty mouthful.
You can purchase already peeled and cut squash from the grocery store, but keep in mind that if the pieces are smaller or larger than specified here, you may need to adjust the cooking time. Use a broiler-safe rimmed baking sheet, as the squash chars for about 10 minutes under the broiler.
Peeling squash was never a favorite prep step. But our new Milk Street Precision Peeler makes it so easy! Few peelers actually do what they are designed to do: shave away the skins and peels from fruits and vegetables. At a cost of $29.95, it is pricey, but so well worth it.
The ovoid shape fills the palm for comfort when gripping tight and the graceful pinch grip provides a precision hold for controlled peeling even the toughest peels, skins and zest. The blade has a wide pivot to accommodate ingredients of all shapes and size, from butternut squash and eggplant to Parmesan and chocolate. Comes with extra blades.
The weight of our two butternut squash exceeded the required 3 pounds. We decided to roast all of it (in two baking sheets) and use the remainder to accompany another meal, and make butternut squash soup. Don’t crowd the baking sheets with squash flesh otherwise it will steam and not obtain the light char that is preferable.
As far as cooking time, our sheet of squash chunks roasted in the hot oven for 15 minutes instead of 10. Then a total of 15 minutes under the broiler while turning and moving the baking sheet a few times—even so, some squash obtained more a of a char than others.
With cooler temps rolling in for the autumn and winter months, this side dish is a welcome accompaniment to grilled meats, braised dishes, vegetarian meals, and roasted poultry.
Roasted Butternut Squash with Hoisin and Chives
Ingredients
- 3 lbs. peeled and seeded butternut squash, cut into 1½- to 2-inch cubes (about 6 cups)
- 2 Tbsp. neutral oil
- 2 tsp. packed brown sugar
- Kosher salt and ground black pepper
- ¼ cup hoisin sauce
- 2 Tbsp. unseasoned rice vinegar
- 1 tsp. toasted sesame oil
- 3 Tbsp. chopped fresh chives OR 3 scallions, thinly sliced on the diagonal
Directions
- Heat the oven to 475°F with a rack 6 inches from the element.
- In a large bowl, toss the squash with the neutral oil, sugar, 1 tablespoon salt and ¼ teaspoon pepper. Spread in an even layer on a rimmed baking sheet and roast until just shy of tender, 10 to 12 minutes.
- Turn the oven to broil and broil until charred and fully tender, about 10 minutes.
- In a large bowl, whisk together the hoisin, vinegar and sesame oil. When the squash is done, immediately add it and the chives to the bowl, then toss.
Recipe courtesy of Milk Street
Accounting for Taste 