Soy Glazed Butternut Squash

“These make great appetizers or a yummy side dish. Adapted from BH&G magazine. To make it easier to peel squash, cut squash in half, seed, then place in microwave for about 1-2 minutes. The skin will be softer and easier to peel.”
READY IN:
45mins
SERVES:
4
YIELD:
48 appetizers
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs butternut squash, peeled, seeded, and cut into 3/4-inch cubes (or other winter squash)
  • 1 teaspoon orange peel, finely shredded
  • 12 cup orange juice
  • 2 scallions, finely chopped (or green onions)
  • 3 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons oil
  • 14 teaspoon crushed red pepper flakes (optional)

Directions

  1. Place squash in a lightly greased 13x9x2-inch baking pan.
  2. In a small bowl combine orange peel, orange juice, scallions, soy sauce, brown sugar, oil, and red pepper flakes.
  3. Drizzle over squash, tossing to coat.
  4. Roast, uncovered, in a 425*F. oven for 20-25 minutes or until squash is tender, stirring several times. Stir cubes again before serving.
  5. Place a toothpick in each squash cube, if using for appetizers. Serve warm.
  6. Makes about 48 appetizers.

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