Roasted Butternut Squash
"Savory and sweet roasted butternut squash. I don't like squash, but I love this!"
photo by breezermom
- Ready In:
- 2mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 20 ounces chopped butternut squash, in 1 inch cubes
- 1⁄8 cup olive oil
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 2 large garlic cloves, minced
- salt and pepper
- rubbed sage
directions
- Preheat oven to 425 degrees. Place squash on a foil lined baking sheet. Drizzle with olive oil and 2 tablespoons brown sugar. Sprinkle minced garlic over squash, then salt and pepper to taste. Place squash on lower rack in oven and bake until almost tender (check squash and turn occassionally so it doesn't burn). When squash begins to turn brown and is almost done, drizzle with 1 tablespoon honey and sprinkle with a liberal amount of rubbed sage. Toss with a spatula and return to oven for 5 or 10 more minutes until well carmelized and tender. Serve and enjoy!
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Reviews
-
Delicious! I made this for I Recommend game, and am so happy that I picked it. I had half a butternut squash to use, and this recipe was perfect for it. I did reduce the sage....just not a fan. This will be made often. Thanks for sharing! -
Absolutely delicious! The only change (if you want to call it that) was to use dark brown sugar since I wanted just a little more of the molasses flavor! We love squash, & your recipe is a great keeper! Thanks for sharing it! [Made & reviewed in I Recommend recipe tag] -
Very good! I liked the sweetness from the sugar and honey and the contrast from the garlic. I didn't add too much sage and left out the pepper and it was perfect. Made for PAC Fall 2011. -
This was a wonderful dish, and I really liked what the brown sugar and cloves contributed to the overall taste of the roasted squash. And the sage was a very nice savory element, too. The squash was nice and tender and flavorful. But I think it might have been a little more to my kids' liking if I had used butter in place of the olive oil though. We did enjoy it, and I will make this again and just use butter instead of oil. Thanks for sharing your recipe, lidiha. Made for Fall 2011 Pick-A-Chef. -
Loved this recipe. I'm just starting to use butternut squash and this one's a keeper. I did leave out the brown sugar since we don't like it that sweet. The honey was enough for us. Made for Fall PAC 2011.
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Tweaks
-
Didn't have any sage, so tried a sprinkle of Arizona Dreaming, a southwest seasoning by Penzeys. It was yummy and disappeared quickly. -
This was a wonderful dish, and I really liked what the brown sugar and cloves contributed to the overall taste of the roasted squash. And the sage was a very nice savory element, too. The squash was nice and tender and flavorful. But I think it might have been a little more to my kids' liking if I had used butter in place of the olive oil though. We did enjoy it, and I will make this again and just use butter instead of oil. Thanks for sharing your recipe, lidiha. Made for Fall 2011 Pick-A-Chef.
