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A Denver Guide to Thanksgiving: Roasted Winter Squash and Apples from The Kitchen Denver

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On Tuesday, we shared a recipe for Braised Turkey Leg by Gabe Godell, chef de cuisine at The Kitchen Denver (click here to read the post). Today, Chef Godell offers a delicious side that will make your family dinner feel like a feast. The best way to describe this recipe for Roasted Winter Squash and Apples is that it tastes just like Thanksgiving. The aroma of fried sage and roasted hazelnuts blankets a warm dish of acorn squash and apples tossed in honey and butter. Shallots play up the savory profile of the dish, while cider vinegar adds a bright note. It’s perfectly lovely at the same time that it is easy to prepare. This one-pot side calls for two six-inch cazuela baking dishes, but Chef Godell claims that any small ovenproof dish will work well.

Ingredients:

  • 4 cups acorn squash, cut into large dice
  • 2 cups granny smith apples, cut into extra large dice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 5 sage leaves, cut into chiffonade
  • 10 sage leaves, fried
  • 3 medium shallots, sliced
  • 2 teaspoons honey
  • 4 teaspoons butter
  • 2 teaspoons cider vinegar
  • 1/2 cup hazelnuts, toasted

Directions:

Start by lightly pan frying sage leaves in olive oil on medium heat in a small sauté pan.  Once moisture is released, pull out and drain on paper towels.

Melt butter in a small sauté or sauce pan until just starting to bubble.  Sauté sliced shallot for 1 minute. Toss in sage and sauté for another 30 seconds.  Add in honey, cider vinegar, salt, and pepper. Stir to combine.  Use this mixture to coat squash and apples and bake in a small ovenproof baking dish at 350 deg for 20 minutes.  Check doneness on squash and apples.  Put mixture in serving dish and top with toasted hazelnuts and fried sage leaves.

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