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Roasted Butternut Squash with Hoisin and Chives

Roasted Butternut Squash with Hoisin and Chives

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

Hoisin mixed with rice vinegar and sesame oil makes a salty-sweet-tangy-nutty dressing for tender chunks of roasted butternut squash. You can purchase already peeled and cut squash from the grocery store, but keep in mind that if the pieces are smaller or larger than specified here, you may need to adjust the cooking time. Use a broiler-safe rimmed baking sheet, as the squash chars for about 10 minutes under the broiler.

Ingredients
  • 3

    pounds peeled and seeded butternut squash, cut into 1½- to 2-inch cubes (about 6 cups)

  • 2

    tablespoons neutral oil

  • 2

    teaspoons packed brown sugar

  • Kosher salt and ground black pepper

  • ¼

    cup hoisin sauce

  • 2

    tablespoons unseasoned rice vinegar

  • 1

    teaspoon toasted sesame oil

  • 3

    tablespoons chopped fresh chives OR 3 scallions, thinly sliced on the diagonal

Heat the oven to 475°F with a rack 6 inches from the element. In a large bowl, toss the squash with the neutral oil, sugar, 1 tablespoon salt and ¼ teaspoon pepper. Spread in an even layer on a rimmed baking sheet and roast until just shy of tender, 10 to 12 minutes. Turn the oven to broil and broil until charred and fully tender, about 10 minutes. In a large bowl, whisk together the hoisin, vinegar and sesame oil. When the squash is done, immediately add it and the chives to the bowl, then toss.