Recipe: Sarah Leah Case; Adapted by: Julia Moskin Location: NYT Cooking
1. Preheat oven to 325 degrees. Place squash cubes in large mixing bowl.
2. In a small bowl, whisk together flour and cornstarch, then whisk in ginger, salt and pepper. Add half of this mixture to the squash and toss gently but thoroughly to combine. Add remaining dry ingredients and toss again until evenly coated. Add garlic, parsley, rosemary and 1/3 cup oil. Toss gently but thoroughly to coat.
3. Transfer squash to a 9x13 inch baking dish and drizzle with remaining 2 tablespoons oil. Cover tightly with foil and bake for 1 - 1.5 hours, until tender. Uncover and bake until very soft, an additional 45-60 minutes.
4. To finish, brown the top: Turn oven to 350 degrees (or use broiler). Heat squash until sizzling on the bottom and crispy on the top, about 10 minutes.
Trim the brussels sprouts and cut each in half. Toss them in olive oil and black pepper and arrange on a rimmed baking sheet. Sprinkle with sea salt. Roast them at 350F., stirring every 15 minutes. After 30 minutes, drizzle with maple syrup and stir to coat. Bake for an additional 10 minutes, or until a fork pierces easily through. Transfer to a bowl to serve.
To see prices, please register and then login as either a wholesale or retail customer.
Sign up for our mailing list for special offers and to find out what is in season this week!
Connect@northstarfoodhub.com
Phone: 315-741-5872
Mobile: 802-578-3999
4012 Center St. PO Box 407 Lyons Falls, NY 13368
© Copyright North Star Food Hub