Prep 2 mins
Cook 0 mins
Savory and sweet roasted butternut squash. I don't like squash, but I love this!
- 20 ounces chopped butternut squash, in 1 inch cubes
- 1⁄8 cup olive oil
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 2 large garlic cloves, minced
- salt and pepper
- rubbed sage
- Preheat oven to 425 degrees. Place squash on a foil lined baking sheet. Drizzle with olive oil and 2 tablespoons brown sugar. Sprinkle minced garlic over squash, then salt and pepper to taste. Place squash on lower rack in oven and bake until almost tender (check squash and turn occassionally so it doesn't burn). When squash begins to turn brown and is almost done, drizzle with 1 tablespoon honey and sprinkle with a liberal amount of rubbed sage. Toss with a spatula and return to oven for 5 or 10 more minutes until well carmelized and tender. Serve and enjoy!
Delicious! I made this for I Recommend game, and am so happy that I picked it. I had half a butternut squash to use, and this recipe was perfect for it. I did reduce the sage....just not a fan. This will be made often. Thanks for sharing!
Absolutely delicious! The only change (if you want to call it that) was to use dark brown sugar since I wanted just a little more of the molasses flavor! We love squash, & your recipe is a great keeper! Thanks for sharing it! [Made & reviewed in I Recommend recipe tag]
Very good! I liked the sweetness from the sugar and honey and the contrast from the garlic. I didn't add too much sage and left out the pepper and it was perfect. Made for PAC Fall 2011.