Roasted Squash with Spiced Cider Glaze
Recipe from Culinary Director Clifford Pleau
Seasons 52
4505 La Jolla Village Dr., #1
University Towne Center Mall, University City
858-450-1252
The recently opened Seasons 52 at UTC is a fresh grill and wine bar with a warm and inviting ambiance, featuring a seasonally inspired menu (items are under 475 calories) and an intriguing international wine list, as well as impeccable service. The menu is orchestrated by award-winning Chef Clifford Pleau and the award-winning wine list was created and developed by Master Sommelier George Miliotes.
In colder months we yearn for the hearty, warming comfort of squash side or main course dishes. This recipe is easy, quick and healthful — while delivering lots of flavor sensations via its final drizzling of spiced cider glaze over the roasted squash chunks. The healthy trick is to simply spritz the squash twice with olive oil before it goes into a hot oven. The glaze is full of taste and punch from the sweetness of honey and cinnamon to the tang of Tabasco and exotic hints from star anise. Finally, mint leaves add bright color and freshness. The recipe can be prepared in advance and if you have leftovers, you can use it to make roasted butternut-squash soup.
Roasted Squash with Spiced Cider Glaze
Serves 6-8
3-4 varieties of squash such as acorn, butternut, delicata or kabocha
4 tablespoons extra virgin olive oil (or spritz 12 times)
½ teaspoon Kosher salt
Pinch black pepper, fresh ground
Spiced glaze (recipe follows)
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Preheat oven to 425 degrees F.
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Wash squash in cold water. Cut squash in half and scrape out all seeds with a large kitchen spoon.
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Cut squash into wedges or chunks. Place squash pieces in a large bowl and season with the olive oil, salt and pepper. Stand squash cut-side up on a tray. Spritz one more time with extra virgin olive oil.
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Roast in oven for 30-45 minutes until squash is tender and caramelized. (Cook time will vary based on squash type and how big you cut the pieces.)
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Spritz twice with olive oil during roasting and turn tray in oven.
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To test, insert a paring knife to check tenderness; squash pieces should be caramelized on the edges.
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Remove from oven and brush squash with spiced glaze.
Spiced Cider Glaze
¼ cup apple cider
¼ cup fresh lime juice
¼ cup honey, Orange Blossom
1 tablespoon chipotle tabasco
1 teaspoon fresh ginger, minced
Pinch whole black peppercorns
Pinch red pepper flakes
2 cinnamon sticks, split
4 pieces star anise
Fresh mint leaves (if desired)
Combine all ingredients in a small, non-corrosive saucepan.
- Bring to boil over high heat. Reduce to simmer for 5 minutes over low heat then turn off. Allow to steep for 5 more minutes.
- Drizzle hot glaze over roasted squash wedges.
- Sprinkle with fresh torn mint leaves.
