The Sauce: Spicy Brown Sugar Sauce -Spiked with cayenne pepper, this sweet and spicy sauce coats the thin squash slices with just enough seasoning and sugar to caramelize while it roasts. The bright orange butternut becomes burnished and slightly crisp and tender for a vegegtable that the kids will love.
Call it like it is
Some things are called exactly what they are, like pancake (a cake cooked on a pan) or cupcake (a cake baked in a cup). That’s how I feel about butternut squash. It’s just that…a nutty, buttery squash. My favorite winter squash, it’s lightly sweet. Plus it’s bright fiery orange is my favorite color. Double good. I love to roast squash halves sprinkled with some brown sugar which takes an hour. This thinly sliced ‘bakes-in-30-minutes’ recipe is a notch or two more seasoned with some warm and radiant spices. And the wonderful circle and donut shaped slices are a visual feast. Wow your Thanksgiving guests with this seasonal dish.
2011 AniversaRecipe – Hummus
Recipe: Spicy Roasted Butternut Squash
Prep Time: 8 Minutes | Cook Time: 30 Minutes | Yield: 4 Servings | Level: Easy
- 1 1 1/2 – 2 lb butternut squash, peeled
- 1 Tbsp soy sauce
- 1 Tbsp canola oil
- 3 Tbsp light brown sugar
- 1/4 tsp cayenne pepper
- 1/4 tsp cumin
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
1 Preheat the oven to 375 degrees.
2 Combine soy sauce and oil in the bottom of a large bowl. Whisk in brown sugar, cayenne, cumin, cinnamon, nutmeg and salt.
3 Slice the squash in 1/8-inch disks scooping out the seeds once the cavity is exposed. with nonstick foil and sprayed with cooking spray. Bake both pans at the same time for 15 minutes at 375 degrees. Turn the squash over and switch shelves then bake 15 more minutes until tender with slightly crispy edges.
4 Place slices in the large bowl and toss to coat the squash with the sauce.
5 Arrange squash disks in a single layer on two baking sheets lined
Adjust cayenne for more or less heat.
with nonstick foil and sprayed with cooking spray. Bake both pans at the same time for 15 minutes at 375 degrees. Turn the squash over and switch shelves then bake 15 more minutes until tender with slightly crispy edges.
Butternut squash is a relatively hard vegetable. Using a peeler is an easy way to peel it so the disks remain nice and round once the squash is sliced.
Without peeling, cut it in half lengthwise and brush the spicy brown sugar sauce over the cut edges allowing extra in the two bowl shaped cavities. Place on a foil lined baking sheet and roast for about an hour. Cut in chunks for serving.
Serve this dish as a side with pork chops or chicken. It makes a nice color and textural addition to a Thanksgiving feast.
- Exchange light for dark brown sugar.
- Exchange butternut for kachoba squash. Cut in half and scoop out the seeds. Slice in half circles.
Inspiration – JustHungry.com
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: October 5, 2012