Roasted Honeypatch Squash and Brussels Sprouts Medley
A delightful fall medley featuring roasted Honeypatch squash and Brussels sprouts, perfect for seasonal specials.
Ingredients
- 35 lbs Row 7 Organic Honeypatch Squash
- 25 lbs Dix Farms DIG Brussel Sprouts
- 3 lbs Dix Farms Red Spring Onions
- 1 cup Olive Oil
- 4 tbsp Salt
- 2 tbsp Black Pepper
- 1 cup Balsamic Glaze
Instructions
- 1
Preheat the oven to 400°F (204°C).
Chef's tip: Ensure oven is thoroughly preheated for even roasting.
- 2
Cut the Honeypatch squash in half, remove seeds, and dice into 1-inch cubes.
Chef's tip: Uniform sizes ensure even cooking.
- 3
Trim the Brussels sprouts by cutting off the stem ends and halving them.
Chef's tip: Fresh Brussels sprouts yield the best flavor.
- 4
In a large mixing bowl, combine the squash, Brussels sprouts, and sliced red spring onions.
Chef's tip: Use a large bowl to allow for easy tossing.
- 5
Drizzle olive oil over the vegetables and season with salt and black pepper. Toss until evenly coated.
Chef's tip: Adjust seasoning to taste.
- 6
Spread the vegetable mixture onto baking sheets in a single layer.
Chef's tip: Avoid overcrowding for proper roasting.
- 7
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
Chef's tip: Look for a golden-brown color for optimal flavor.
- 8
Remove from the oven and drizzle with balsamic glaze before serving.
Chef's tip: Balsamic glaze adds a sweet tang that complements the dish.