Soy Glazed Butternut Squash

READY IN: 45mins
Recipe by Sharon123

These make great appetizers or a yummy side dish. Adapted from BH&G magazine. To make it easier to peel squash, cut squash in half, seed, then place in microwave for about 1-2 minutes. The skin will be softer and easier to peel.

Top Review by nweis3

Made this as a side and it turned out lovely. I'm still looking for a butternut recipe that my seven year old will eat but the rest of the household enjoyed it. Leftovers were used in lunch wraps with pork roast and fresh spinach, yum!

Ingredients Nutrition

  • 1 12 lbs butternut squash, peeled, seeded, and cut into 3/4-inch cubes (or other winter squash)
  • 1 teaspoon orange peel, finely shredded
  • 12 cup orange juice
  • 2 scallions, finely chopped (or green onions)
  • 3 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons oil
  • 14 teaspoon crushed red pepper flakes (optional)


  1. Place squash in a lightly greased 13x9x2-inch baking pan.
  2. In a small bowl combine orange peel, orange juice, scallions, soy sauce, brown sugar, oil, and red pepper flakes.
  3. Drizzle over squash, tossing to coat.
  4. Roast, uncovered, in a 425*F. oven for 20-25 minutes or until squash is tender, stirring several times. Stir cubes again before serving.
  5. Place a toothpick in each squash cube, if using for appetizers. Serve warm.
  6. Makes about 48 appetizers.

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