Squash RecipeWarm up the fall season with this delightful squash recipe.

This squash recipe is great as a side dish, ravioli filling, or when used as second-day squash soup! Squash is not only a fall-favorite produce, as it has so much diversity for recipes. Now that it’s harvest season, it’s time to get pumpkin-crazy and whip up new and fun recipes.

Try this roasted squash tonight!


  • 3 pounds butternut squash (or other variety), washed, and peeled with a vegetable peeler
  • 6 ounces unsalted butter
  • 2 tablespoons dark brown sugar
  • 3 tablespoons molasses
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon ground ginger
  • 1 (1 to 2-inch) knob fresh ginger, peeled and finely grated
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 fresh orange


  • Put the squash on a flat surface, split in half lengthwise and scrape out the seeds. Cut each piece in half, lengthwise, to form 4 wedges. Arrange in a single layer on 1 or 2 baking sheets.
  • Over medium heat in a small saucepan, add the butter. Once the butter turns light brown, remove from heat and immediately pour half of the butter over the squash sections.
  • Sprinkle squash with brown sugar and molasses, season with salt and pepper, ground ginger, grated fresh ginger, cinnamon, and the ground cloves. Squeeze orange juice over the squash.
  • Fill the bottom of the baking sheets with aluminum foil and seal the edges tightly. Put the tray in the center of the oven and bake for 30-40 minutes. When the squash is tender, remove the pan from the oven and carefully peel pack the foil. Transfer to a serving platter and serve!

From your insurance experts in California, we invite you to enjoy this recipe with your family during the fall! Contact us, Jack Stone Insurance Agency for all of your home, auto, and business insurance needs in Antioch and Brentwood.

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