MAPLE-ROASTED
ACORN SQUASH
ACTIVE: 15 min l TOTAL: 1 hr l SERVES: 6
3 acorn squash, unpeeled, halved
through the stem and seeded
(see tip)
3 tablespoons unsalted butter, diced
3 tablespoons pure maple syrup,
plus extra for serving
Good olive oil
Kosher salt and freshly ground black
pepper
Flaked sea salt, such as Maldon,
for serving
- Preheat the oven to 350 ̊.
- Place the squash, cut-sides up, on a
sheet pan. Place ½ tablespoon butter and
½ tablespoon maple syrup in the cavity
of each squash. Brush the cut sides with
olive oil and sprinkle the squash with
3 teaspoons kosher salt and 1 teaspoon
pepper. Roast for 40 to 60 minutes,
depending on the size of the squash, until
tender when pierced with a small knife.
- Place the squash on a serving platter.
If the halves are too large for one serving,
cut each piece in half through the stem.
Drizzle lightly with extra maple syrup,
sprinkle with sea salt and serve hot.
ORANGE-ROASTED
RAINBOW CARROTS
ACTIVE: 15 min l TOTAL: 35 min l SERVES: 4
1 pound orange carrots, unpeeled
1 pound rainbow carrots, unpeeled
Good olive oil
Kosher salt and freshly ground black
pepper
1 teaspoon grated orange zest (see tip)
2 tablespoons freshly squeezed
orange juice
1 teaspoon fleur de sel
- Preheat the oven to 450 ̊.
- Remove the tops and scrub the orange
and rainbow carrots with a vegetable
brush. Cut the carrots in long diagonal
slices. (You want fairly uniform sticks,
about 4 inches long by ½ inch wide.)
- Place the carrots on a sheet pan,
drizzle with 3 tablespoons olive oil and
sprinkle with 1 teaspoon kosher salt and
½ teaspoon pepper. Toss well with your
hands and spread out in one layer.
- Roast for 15 to 20 minutes, turning
once, until the carrots are lightly browned
and tender. Sprinkle with the orange zest,
orange juice and fleur de sel and toss well.
Serve hot or at room temperature.
PRO TIP Acorn squash is hard to cut.
To halve a whole squash, plunge the
tip of the blade of a large chef’s knife
into the side of the squash as far as it
will go. Holding the handle of the knife,
bang the squash (with the knife in it)
on the board until the blade cuts all
the way through.
PRO TIP When I use citrus juice in a
recipe, I often add the zest as well for
even more flavor.
HARICOTS VERTS
WITH HAZELNUTS & DILL
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 6
½ cup whole hazelnuts (see tip)
Kosher salt and freshly ground black
pepper
1½ pounds French string beans
(haricots verts), stem ends removed
1 tablespoon unsalted butter
Good olive oil
¼ cup minced fresh dill
- Place the hazelnuts in a large (12-inch)
sauté pan set over medium heat. Cook
for 5 to 10 minutes, rolling them around
occasionally, until they are heated through.
Transfer the nuts to a clean kitchen towel,
fold the towel over and roll them around
until some of the skins fall off. (Don’t worry
if they don’t all fall off.) Roughly chop the
hazelnuts and set aside. Wipe out the pan
with a kitchen towel.
- Meanwhile, fill a large pot with 4 quarts
water, add 1 tablespoon salt and bring to a
boil. Plunge the string beans into the water
and cook for 5 minutes, until just tender.
Drain immediately, plunge into a large bowl
of ice water and set aside.
- When ready to serve, heat the butter
and 1 tablespoon olive oil in the large sauté
pan over medium-high heat. Add the string
beans, 2 teaspoons salt and 1 teaspoon
pepper and cook for 3 minutes, stirring
with tongs, until heated through. Off the
heat, stir in the dill and hazelnuts and
taste for seasonings. Serve hot.
PRO TIP When cooking with any
kind of nuts, I often toast them before
adding them to a recipe because it
brings out their flavor and crisps them.
124 FOOD NETWORK MAGAZINE ●NOVEMBER 2019
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