Stuck for an idea for a holiday side dish? We have one for you! Try our spiced winter squash recipe, paired with K-J Vintner’s Reserve Chardonnay.
~Recipe by Chef Tracey Shepos Cenami
- 3 lbs. winter squash (such as butternut, acorn or kabocha), peeled, seeded and cut into uniform 1-inch pieces
- 1 Tbsp. honey
- ½ tsp. ground cinnamon
- ½ tsp. ground cardamom
- 1 Tbsp., plus 1/8 tsp. olive oil
- 1 tsp. kosher salt
- 2 Tbsp. pepitas
- 1½ tsp. pomegranate molasses
- ½ orange, zested
- 8 mint leaves, torn
Preheat oven to 350⁰F. Place a large baking sheet in oven for 5 minutes to preheat.
In a large bowl, add squash, honey, spices, olive oil and salt. Stir to coat squash. Carefully, pour squash onto hot baking sheet in a single layer. Bake for 30 to 45 minutes depending on the type and size of the squash. Test doneness by piercing squash with a fork – the edges should be caramelized and the squash should be tender, but not mushy.
Toss pepitas in 1/8 teaspoon olive oil and a pinch of salt. Bake at 350⁰F for 10 to 12 minutes until browned and crunchy.
To serve: Toss the squash with pomegranate molasses and orange zest. Garnish with pepitas and mint leaves.