I really enjoyed this dish, and I decided to ask the chef for some pointers on making it at home. He very graciously gave me the entire recipe. I am sharing as it was given to me, and then I've made some notes in black in parenthesis as to a few minor changes that I made.
Hope you enjoy it as much as I do!
1.5 lb. butternut squash, peeled, seeded, and cut into large dice
1 lb. baby carrots
1 medium yellow onion, peeled and diced
2 red bell peppers, seeded and cut into julienne strips
1 tbls canola oil (I used olive oil)
3 oz brown sugar (I reduced this to 3 tbls)
1/4 tsp cinnamon
3/4 tsp kosher salt (I reduced this to 1/2 tsp & used sea salt)
1/2 tsp black pepper, butcher grind
2 tbls white balsamic vinegar (I used red balsamic vinegar)
2 oz maple syrup (I used 1.5 oz maple syrup)
Italian parsley for garnish
- Peel squash and seed, cut into large dice, and steam for 2-3 minutes. (I microwaved the squash for 1-2 minutes first in order to make it easier to cut the skin off. Cut into 1-2 inch dice. After steaming, place squash in large bowl and set aside.)
- Steam baby carrots for 10 minutes. (Add to bowl of squash.)
- Preheat oven to 400. Combine carrots, squash, red peppers, brown sugar, salt, and pepper in bowl and toss together.
- Place on a sheet pan that has been lightly sprayed with pan spray, and bake in oven for 45 minutes. (I lined the pan with foil.)
- Meanwhile, caramelize onion: Heat oil in skillet over medium high heat. Add onion and allow to caramelize (brown, but do not burn). (Stir occasionally. I reduced heat to med-low after the first 5 minutes, as the onion was browning too quickly. Onions took about 10-15 minutes to cook.) Right before finishing, add the vinegar and syrup to the onion. The onions may be prepared the day before and refrigerated.
- As soon as the squash, carrots, and peppers come out of the oven, toss with caramelized onions (taste for seasoning adjustments).
- Lightly garnish with chopped Italian parsley before serving.
