Seasons 52 is a fresh grill and wine bar opening on the Plaza. It's inspired by the four seasons and 52 weeks in the year. Seasons 52 has more than 100 award-winning wines.
Executive Chef Cliff Pleau and Master Sommelier George Miliotes explained how to make roasted squash with spiced cider glaze.
The recipe is below.
- 1 acorn squash or squash varieties (butternut, delicata, kabocha)
- 12 spritz (4 tbs) extra virgin olive oil
- ½ teaspoon Kosher salt
- Pinch black pepper, fresh ground
Pre heat oven to 425°.
Wash squash in cold water. Cut squash in half and scrape out all seeds with large kitchen spoon.
Cut squash into wedges or chunks. Place squash pieces in a large bowl and season with EVO, salt and pepper. Stand squash cut-side up on tray. Spritz again with extra virgin olive oil.
Roast in 425° oven for 30 - 45 minutes until squash is tender and caramelized.
Cook time will vary based on squash type and how big you cut the pieces.
Spritz twice with olive oil during roasting and turn tray in oven. Remove from oven and brush squash with spiced glaze (see below).