Asian Roasted Butternut Squash
The ultimate comfort food, Asian Roasted Butternut Squash is a delightful blend of sweet and savory flavors. Roasted to perfection, it’s an easy weeknight dinner that your family will love. Give it a try tonight!
Equipment
- Chef's Knife
- Peeler
- Baking Sheet
Ingredients
- 1 medium butternut squash peeled, chopped into 1-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- 1. Start by preheating your oven to 400 degrees Fahrenheit. This temperature will help achieve that perfect caramelization on the butternut squash.
- 2. Next, take the butternut squash and peel it. Make sure to cut it into 1-inch cubes, ensuring they are evenly sized for uniform cooking. As you chop, admire the vibrant orange flesh.
- 3. Line a baking sheet with foil and spray it with nonstick cooking spray. This will help prevent the squash from sticking and make cleanup easier.
- 4. In a large bowl, combine the butternut squash cubes with olive oil, salt, and pepper. Toss them together until every piece is evenly coated. The oil will help achieve a lovely golden color while roasting.
- 5. Spread the seasoned butternut squash out into a single layer on the baking sheet. This is crucial; overcrowding will lead to steaming instead of roasting, so give each piece room to breathe.
- 6. Place the baking sheet in the preheated oven and let the squash roast for 25 to 30 minutes. During this time, you’ll want to check occasionally to ensure they’re cooking evenly.
- 7. To test for doneness, poke a piece of squash with a fork. It should be fork-tender, meaning it’s soft but not mushy.
- 8. Once cooked, remove the baking sheet from the oven. You can serve the Asian Roasted Butternut Squash immediately, garnished with fresh herbs or a drizzle of additional oil if desired.
- 9. Enjoy your delicious creation! Pair it with your favorite protein or enjoy it as a stand-alone side dish.
Notes
- Tip 1: Roast squash according to basic squash ingredients/instructions.
- Tip 2: In a separate small pan, melt 2 tablespoon butter over medium heat until the foam subsides. Add 20 sage leaves and cook just for 30 seconds, or until the butter is light brown and the sage is crisp. Immediately pour over roasted squash and toss to coat.
- Tip 3: 1 medium squash, peeled, chopped into 1-inch cubes.
- Tip 4: 2 tablespoons brown sugar.
- Tip 5: 1 teaspoon freshly grated ginger.
- Tip 6: 2 garlic cloves, minced.
- Tip 7: 1/2 teaspoon Chinese 5 Spice Powder.
- Tip 8: 1/2 teaspoon cumin.
- Tip 9: 1/2 to 1 teaspoon Sriracha/hot Asian chili sauce.
- Tip 10: 1/2 teaspoon salt.
- Tip 11: 2 tablespoons olive oil.
- Tip 12: 1/3 cup whole cashews.
- Tip 13: Line a baking sheet with foil and spray with cooking spray. Add butternut squash and all remaining ingredients except cashews and toss until evenly coated. Spread out in a single layer so the squash is not touching. Bake at 400 degrees F for 12 minutes. After squash has cooked 12 minutes, add the cashews and stir to coat in some of the pan seasonings. Cook an additional 12 to 18 minutes or until squash is fork tender.