Warm 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!
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