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Roasted Butternut Squash with Hoisin and Chives
Hoisin mixed with rice vinegar and sesame oil makes a salty-sweet-tangy-nutty dressing for tender chunks of roasted butternut squash. You can purchase already peeled and cut squash from the grocery store, but keep in mind that if the pieces are smaller or larger than specified here, you may need to adjust the cooking time. Use a broiler-safe rimmed baking sheet, as the squash chars for about 10 minutes under the broiler.
4
Servings
35 minutes
Ingredients
-
3
pounds peeled and seeded butternut squash, cut into 1½- to 2-inch cubes (about 6 cups)
-
2
tablespoons neutral oil
Reviews
Hi William -
We use Diamond Crystal kosher salt when we develop recipes, which has a larger grain size than most brands of kosher salt and table salt. That being said, feel free to pull back on the salt at the beginning and, if necessary, add more to taste at the end.
Best,
The Milk Street Team
Hi Gary -
Generally speaking, a squash will lose about 3 to 4 ounces of weight from peeling and seeding so 6 cups should be in the ballpark of 2 1/2 to 2 3/4 lbs., depending on how heavy-handed you are with the process. The number of cups will vary quite a bit depending on how large you cut the cubes. I think ours were on the larger size of the range. Assuming your squash is 1 1/2-2" in size, I would measure out 6 cups and proceed with the recipe so the seasoning is still spot on. Hope that helps!
Best,
The Milk Street Team
Hi Arielle -
Since sweet potatoes have more sugar than butternut squash I worry that they will char too much under the broiler. I would definitely skip the brown sugar. You may find you need to lower the oven rack so the tray is further from the broiler element as well. Most importantly, keep a close eye on it!
Best,
The Milk Street Team
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a tablespoon of salt? That a scary lot of salt to me.