Ingredients
Scale
HOISIN GRAVY
- ½ cup Shaoxing Cooking Wine
- 1 cup chicken stock
- 1/3 cup Hoisin Sauce
- 2 Tbsp. Oyster Sauce
- Black Pepper to season.
Roasted Winter Squash Hoisin
- 3 ½ to 4 pounds acorn (butternut)
Spicy Hoisin Sauce, mixed together:
- ?6 tablespoons Hoisin
- 3 tablespoons Soy sauce
- 2 1/2 tablespoons rice wine
- 1 1/2 tablespoons minced fresh ginger
- 1 tablespoon minced garlic
- 1 teaspoon Chili Garlic
- ?2 tablespoons water
- 2 tablespoons minced scallion greens for garnish
Instructions
HOISIN GRAVY
- Pour off any remaining fat from turkey roasting pan. Place pan on medium-high heat and add cooking wine, stirring up any brown bits stuck to the bottom. Reduce by half. Add remaining ingredients and bring to a boil; season with pepper, if desired. Serve hot with sliced turkey.
Roasted Winter Squash Hoisin
- Preheat the oven to 425 degrees. Rinse the squash and drain. Cut in half and scoop out the seeds with a spoon. Arrange in a roasting pan with the cut edge up. Spoon some of the hoisin sauce over the squash and fill the crevice.
- Pour about ½ inch of boiling water in the pan and place the squash in the middle shelf of the oven. Bake for about 40 to 45 minutes until the squash is tender. A knife pierced through the center should come out easily.
- Cut the squash into serving portions and serve with sauce drizzled over.