Roasted butternut squash with hoisin and chives from Christopher Kimball's Milk Street Magazine, Nov/Dec 2020 (page 6)

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

  • Eat Your Books

    Can substitute scallions for chives.

  • anya_sf on November 07, 2020

    Recipe did not say how long to roast the squash initially; 20 minutes seemed about right. My broiler is very strong and the pieces were charred after only 3 minutes, yet were not fully tender, so I roasted them another 5 or so minutes after that. Next time I'll roast them until nearly tender (and may cut the pieces smaller), then just broil at the end for extra color. The hoisin/vinegar sauce nicely balanced the sweetness of the squash. Would make again.

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