Primary Ingredients
2 cups Butternut squash, peeled and seeded, cut into 1-inch pieces
2 cups Kabocha, peeled and seeded, cut into 1-inch pieces
2 cups Delicata squash, seeded, cut into 1-inch pieces
2 cups Red Kuri squash, peeled and seeded, cut into 1-inch pieces
3 tablespoons honey
2 tablespoons brown sugar
2 tablespoons butter
¾ cup chicken stock or broth
2 tablespoons extra virgin olive oil
1 cup toasted pecans, lightly crushed
2 tablespoons fresh chopped sage
Salt and white pepper to taste
Primary Technique
- Preheat oven to 350°F.
- Combine honey and brown sugar in a bowl.
- Add butter and olive oil to a large roasting pan over medium-high heat. Add all of the squashes and sauté until the squash begins to brown and caramelize on the outside. Add the honey mixture, chicken stock, salt, and pepper, and stir to combine. Place the squashes in a 350°F oven for about 20 minutes or until the squash is tender. Remove the squash from the oven. If the syrup has not reduced enough, cook the squash over a medium burner until the syrup is thick but not burned. Add the sage and pecans and stir to combine.
- Serve immediately.
