Weiser Farms roasted squash

Time 1 hour 10 minutes
Yields Serves 10
Weiser Farms roasted squash
(Kirk McKoy / Los Angeles Times)

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.

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.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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