We often wonder “What can we do to make winter squash recipes interesting?” We were inspired by our favorite TV cooking show, Milk Street, with their elegant, wintry side dish was inspired by a recipe from “Gjelina” by chef Travis Lett. There are a few great technique tips in the original recipe (find it HERE), and the dish looks beautiful.
We did our own version, substituting the Serious Foodie South Pacific Sauce (Mango/Aji Amarillo) for the orange juice and vinegar in the Milk Street recipe – and the results were nothing short of amazing – bold flavor pops from the Serious Foodie sauce that matched perfectly with the roasted squash.
Acorn Squash with Mango Butter
Easy, simple, and elegant roasted squash - use as a vegetarian main dish (vegan, if you substitute faux butter for the real thing) or just a great winter time side dish.
Ingredients
- 1 Acorn squash About 1 to 1.5 pounds. Cut into rounds or half rounds
- 5 tablespoons Salted butter, or vegan butter Cut into 1-tablespoon pieces, keep 1 tablespoon chilled
- Kosher sea salt To taste
- 1 jar Serious Foodie South Pacific Sauce Mango/Aji Amarillo based sauce
- 1/3 cup Salted roasted pistachios Chopped
- 2 tablespoons Fresh flat-leaf parsley Finely chopped
Instructions
- Heat the oven to 475°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. In a small saucepan over medium, melt the butter. Place the squash on the parchment, and brush both sides lightly with the melted butter. Salt to taste.
- Place the pan in the over, and roast for about 25 minutes, flipping once after 15 minutes. Remove from oven
- Meanwhile, heat the butter to medium. Whisk in 2/3 cup of the Serious Foodie South Pacific sauce to the melted butter. While whisking, cook until reduced by about one half - about 5 minutes. Taste, and season if necessary. Take off the heat. Right before serving, whisk in the remaining 1 tablespoon of chilled butter, then the chopped parsley.
- Drizzle the sauce over the squash, and add the chopped pistachios.
