Braised winter squash wedges from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 111) by Deb Perelman

View complete recipe

Ingredients

thyme
apple cider vinegar
Show all ingredients...
Serves : 4

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

hbakke on February 23, 2023

Well...the squash tasted great, but we thought the Greek yogurt and arugula didn't necessarily pair perfectly with the rest of the dish. I won't rate this recipe as it stirs up vegetable prep unpleasantness. I was peeling some less perfect spots off my squash and the peeler slipped resulting in 2 stitches to my thumb.
cdglamontagne on December 28, 2022

The first recipe I made from this book and it was great. Served as a side with roasted sausage and was very easy to cook everything in the oven at once (on separate pans). I def think you need the yogurt and arugula to balance the sweet and tangy squash. Might benefit from some pepitas next time for crunch.
abrownb1 on December 15, 2022

I was looking for a veggie side for pot roast but since I was bringing it to someone else's house, wanted something that could be eaten room temp. Although I'm sure it would be better hot, it was perfectly delicious room temp. I doubled the amount of squash (butternut unpeeled) but didn't double the liquid for braising, greens, or yogurt and it was perfect. Truthfully, the only thing I accurately measured was the braising liquid (using better than bouillon veggie for broth) and all other things were by look/taste. If you're an experienced cook, you know how you like your veggies seasoned so use your usual amount with a little held back to account for the salt in the broth that will concentrate as it reduces. It took a bit longer to get color on my squash but once I turned to convection it browned perfectly so if you have a convection option definitely use it. Such a lovely, simple (prep-wise), and delectable recipe that had people swooning.