Description
Sweet roasted squash gets a savory, umami boost from a rich hoisin gravy. Perfect for a cozy weeknight dinner.
Ingredients
Units
Scale
- 1/2 cups (118 ml) Shaoxing Cooking Wine
- 1 cups (237 ml) chicken stock
- 1/3 cups (80 ml) Hoisin Sauce
- 2 Tbsp. Oyster Sauce
- Black Pepper
- 3.5 to 4 lbs (1588 to 1815 g) acorn (butternut)
- 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
- 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 oven to 425°F (218°C).
- 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 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.
Notes
- For a deeper flavor, roast the squash for an additional 10-15 minutes if desired.
- If you don’t have Shaoxing wine, dry sherry or even a splash of white wine can be substituted.
- Leftover roasted squash can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 15
- Sodium: 600
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 5
- Protein: 6
- Cholesterol: 15