Honey-glazed winter squash
Sweet sauces
From the girl & the fig's new book, Plats du Jour; the girl & the fig's Journey Through the Seasons. We originally created this recipe for the girl & the gaucho, our Latin/tapas restaurant that was open in early 2000. We’ve revised the recipe a bit, removing the dried chili and adding bourbon (a great idea from our friend Merrilee). At ESTATE, we prepare this dish in the wood-fired oven. We have edited the instructions to use the <br />broiler, however, feel free to use your wood-fired oven; you’ll get an incredible layer of flavor from the wood and the fire. Winter squash comes in different varieties and sizes. For this recipe, about 3 to 4 pounds of squash should suffice. <br /> <br />Serve with a Viognier from the Central Coast or a medium-bodied Grenache.
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