This butternut squash recipe highlights the veggies natural sweetness.
It does take a sharp knife and a little elbow grease to breakdown a squash, especially if it’s a rather large one. The skin is edible, but for this recipe cutting it off gives the roasted pieces a unformed soft texture.
Reminiscent of sweet potato casserole, this recipe works great as a side for any hardy winter meal.
Prep Time15 minsCook Time40 minsTotal Time55 mins
INGREDIENTS
1 Butternut squash, diced in large piecesAbout 8 cups
3 Pieces of baconButter can be substituted
½ cup Walnuts, coarsely chopped
1 Small white onion
¼ tsp Chili powder
¼ tsp Garlic powder
2 tbsp Brown sugar, separated
1 tbsp Oil
DIRECTIONS
1Preheat oven to 400 degrees.
If using bacon; In a large casserole dish, place bacon pieces. Bake bacon for 10-15 minutes, allowing it to crisp and render the fat.
Once bacon is done, remove pieces, but keep bacon fat in casserole dish. Crumbled pieces of bacon can be added to the top of squash after it’s finished roasting.
2Meanwhile breakdown butternut squash. It’s easier to manage squash by cutting it in half at the base of the “neck” right before the base, that contains the seeds.
Cut away the top that has the stem, and slice the skin from the “neck.” Similar as to cutting skin from a pineapple.
For the base of the squash with the seeds, it can also be peeled first, and then sliced in half. Seeds removed (see additional roasting recipe for them for a snack idea).
Dice all squash insides into large cubes.
3Drizzle oil and all spices plus 1 tbsp of brown sugar over diced squash. Pour into bacon greased casserole dish. Or if using butter, add butter to dish before squash.
Roast squash for 20-25 minutes.
4Add to squash, onions, walnuts and the rest of brown sugar. Continue roasting until squash is tender and onion cooked.
Enjoy warm with turkey or chicken or even grilled steak.
Ingredients
1 Butternut squash, diced in large piecesAbout 8 cups
3 Pieces of baconButter can be substituted
½ cup Walnuts, coarsely chopped
1 Small white onion
¼ tsp Chili powder
¼ tsp Garlic powder
2 tbsp Brown sugar, separated
1 tbsp Oil
Directions
1Preheat oven to 400 degrees.
If using bacon; In a large casserole dish, place bacon pieces. Bake bacon for 10-15 minutes, allowing it to crisp and render the fat.
Once bacon is done, remove pieces, but keep bacon fat in casserole dish. Crumbled pieces of bacon can be added to the top of squash after it’s finished roasting.
2Meanwhile breakdown butternut squash. It’s easier to manage squash by cutting it in half at the base of the “neck” right before the base, that contains the seeds.
Cut away the top that has the stem, and slice the skin from the “neck.” Similar as to cutting skin from a pineapple.
For the base of the squash with the seeds, it can also be peeled first, and then sliced in half. Seeds removed (see additional roasting recipe for them for a snack idea).
Dice all squash insides into large cubes.
3Drizzle oil and all spices plus 1 tbsp of brown sugar over diced squash. Pour into bacon greased casserole dish. Or if using butter, add butter to dish before squash.
Roast squash for 20-25 minutes.
4Add to squash, onions, walnuts and the rest of brown sugar. Continue roasting until squash is tender and onion cooked.
Enjoy warm with turkey or chicken or even grilled steak.
Brown Sugar+Walnuts+Roasted Butternut Squash
Fish Food