Roasted winter squash from Near & Far: Recipes Inspired by Home and Travel (page 153) by Heidi Swanson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • e_ballad on September 26, 2019

    Use the argan oil to dress the dish at the end, but to use it in the cooking is pure craziness given its cost. I did follow the recipe & it in no way imparted any flavour, especially with the ground cinnamon & ground ginger. Agree with everyone else: use olive oil.

  • mllamas on November 01, 2018

    I made this with Kabocha squash instead of acorn squash and used olive oil instead of the argan oil. I really enjoyed the dish. Flavor was great, the yogurt really finishes it nicely and adds brightness to the sweet squash.

  • TrishaCP on December 18, 2017

    This was easy to pull together and was fine as a side dish, but I don't think I'd use pricey argan oil again here. Olive oil would be just fine.

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