Name: Weiser Farms roasted squash Recipe
Total time: 1 h 10 min
Yield: Serves 10
Ingredients: 1/2 cup honey; 1/4 cup sherry vinegar; 1 kabocha or butternut squash (about 3 pounds), seeded and cut into 10 wedges; 1 tablespoon vegetable oil; 1/2 to 1 crumbled chile de arbol, or as desired; 1 small rosemary sprig, torn; Salt and freshly ground black pepper

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By Betty Hallock

Nov. 10, 2012

Kabocha squash from Weiser Farms is roasted with honey, sherry vinegar, a little chile de arbol, rosemary and black pepper until the cut edges are browned and slightly curled.

In downsizing this dish for the home kitchen, the recipe calls for a single type of squash. If increasing or doubling the recipe, the Hatfields recommend using a variety of squash, of various sizes and colors, to arrange on a large platter.

From the story: Thanksgiving with the Hatfields

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½ cup honey

¼ cup sherry vinegar

1 kabocha or butternut squash (about 3 pounds), seeded and cut into 10 wedges

1 tablespoon vegetable oil

½ to 1 crumbled chile de arbol, or as desired

1 small rosemary sprig, torn

Salt and freshly ground black pepper

Heat the oven to 400 degrees. Line a baking sheet or roasting pan with foil and top with a cooling or roasting rack.

In a small, heavy-bottomed saucepan, whisk together the honey and vinegar. Bring to a simmer over medium-high heat and simmer for 5 minutes to thicken slightly. Remove from heat and set aside until cool enough to handle. This makes more honey-vinegar mixture than is needed for the remainder of the recipe; the mixture can be used in vinaigrettes and marinades and will keep, covered and refrigerated, up to 2 weeks.

In a large bowl, combine 2 tablespoons of the honey-vinegar mixture with the squash wedges, the oil, crumbled chile, rosemary and one-fourth teaspoon salt and one-eighth teaspoon pepper, or to taste, tossing well. Place the squash pieces on the rack over the prepared baking sheet.

Roast the squash until golden-brown and the flesh is tender when pierced with a knife, 45 minutes to an hour, depending on the type of squash and thickness of the wedges.

From chefs Karen and Quinn Hatfield.

Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.