Note: Adapted from Quinn and Karen Hatfield. 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.
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
1. Heat the oven to 400 degrees. Line a baking sheet or roasting pan with foil and top with a cooling or roasting rack.
2. 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.
3. 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.
4. 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.