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Cook like the Pros: Learn to make Honey Butter Roasted Acorn Squash
Il Palio chef Adam Rose shows us how to make his famous Honey Butter Roasted Acorn Squash.
W R L dot coms cook like the pros, is presented by US Foods and the N C. Department of Agriculture. Yeah, hello and welcome to W. RL's Cook like the pro Siri's. My name is Chad Blackwelder with the North Carolina Department of Agriculture. This time around, we're doing a holiday edition. We're featuring local chefs using local products to make their favorite holiday dishes. Thank you guys. So much for supporting the Siri's has been wildly successful, and thank you also to our partners wre l and US foods. We hope you enjoy this Siri's and remember shot where you see there's got to be in. See signs that support local. Everyone have a safe and happy holiday season, Thank you very much. Hi, I'm out. Rose executive Chef will follow in the Santa Hotel today for the holidays were giving me a quick, easy starter to start your your holiday meal with honey butter roasted acorn squash with Morata red chili click and aged balsamic. We're gonna start off by taking our acorn squash, which I've already cutting hat cord and then cut into about five pieces. Things is a happy corn squash got a little bit of salt, a little bit of chili flake, some brown sugar, some butter, black pepper and honey. Oh, take all that. It's awesome together. Okay, well, season, Write it out on my baking sheet. Get all that extra butter and honey on top of everything. You want to use it all. Okay, I'm gonna put this in a 400 degree oven for about 30 minutes or so. When it comes out, you're gonna give it a little time to let it cool. You're gonna peel ed corns. Best the peel off of it. Or for a more rustic presentation, You can absolutely leave it on and let your guests do it. Either way it works. I'm just gonna feel about three pieces right now and put one play together for you. So we've got our plate. Oh, got my acorn squash. I'm gonna do a little kind of peace symbol or Mercedes. Been symbol with it. Got some fresh burrata imported from Puglia. It's in the mozzarella family, but it's definitely got a lot more. Could be texture to it. Only the best. Then I'm gonna finish the plate with a little bit more salt on the cheese. Fresh cracked black pepper, toasted pumpkin seeds. Oh, Red chili flake, Copious amounts of extra virgin olive oil. You never have too much. So good aged balsamic cars of age for 12 years on. Then we're gonna garnish it with a couple beautifully fried sage leaves. There you go. A simple appetizer. Just start your holiday meal. Happy holidays, everybody.