By Ranikabani on January 03, 2003
Photo by Kathy at Food.com
Photo by Kathy at Food.com
"Easy and delicious."
Serving Size: 1 (151 g)
Servings Per Recipe: 6
"Mmmm. This was delicious. I used stevia instead of brown sugar and halved the olive oil to cut calories and it still came out wonderful. I have a feeling this would taste even better with a dash or two of cinnamon. Thank you, will be trying this again."
"Wow! this was wonderful. The flavours of honey, garlic and brown sugar meld wonderfully. Double foil your baking sheet and spray it. Bake until crisp on the edges."
"This was so good! I used a whole medium squash, and half the other ingredients - with the exception of the garlic. I also used dark brown sugar vs plain. cooked for about 40 min at 350, sprinkled with a tsp or so more brown sugar and put it under the broiler for about 2 mins, to get the tops sweet and a bit hard in places. Good enough to be desert. A keeper!"
"Thank you for a wonderful recipe. I made it just as the recipe said and wouldn't change a thing."
"I cubed a whole squash, used dried minced garlic, and Maple Syrup in place of honey. WOW ! This is so good, have e-mailed to four friends so far. Thanks for a great recipe."
"I used a whole squash and doubled the rest of the ingredients. My family loves squash, even the kids so this was a big hit. Very vibrant color and the honey brown sugar and garlic surprising go well together. Thanks for a super easy tasty recipe."
"This was excellent! I had one butternut left from my garden so I used the whole thing and made this exactly as written. It makes the squash a wonderful colour, looks great in the serving dish, was so simple and easy and so good. What more could you want! Thanks!"
"Very good! I used a large whole squash, 3 Tbs. each of brown sugar & honey, 4 cloves garlic and 1/4 c. oil. Lined my sheet pan with foil for easy clean up. Thanks for posting!"
"What a fantastic recipe. I'm in love with Butternut squash. This was so good I was humming while eating it. Even DH who is a squash fan to begin with, just loved it. He finish what he had on his plate and then finished what was left in the serving bowl. This is definitely going in my box to make more often, good for winter, smells great while roasting. Thanks Ranikabani for this great recipe."
"I found the recipe too sweet. Also the honey, sugar, and olive oil amounts should be cut in half. Mine started pooling and burning around the edges of my roasting pan after 15 minutes so I put the pan on the middle shelf of the oven, not the lower shelf."
"I've made this several times now - it's one of my favorites! The first couple of times, I made as directed and it was great. Since then, I've made a few alterations that I like, too: 1) thanks to the person who suggested a foil-lined baking sheet (spray the foil rather than pan); 2) I cut the squash in 1/2" to 1" pieces so more surfaces get browned; 3) I don't usually worry about cutting the oil in a recipe, but this works perfectly with 2 tablespoons rather than 1/4 cup (measure sugar, oil, then honey and honey slips right out of the measuring spoon); 4) additions: a little kosher salt and chopped fresh rosemary are really good; 5) stir part-way through to re-coat with the goodies. Last but not least, mine seems to take 1 hour and 15 to 30 minutes to cook until tender, and it's worth it!"
"This is so easy and delicious! The garlic (I used garlic powder), brown sugar and honey flavors are terrific together! I roasted it for about 40 minutes and the squash got all carmelized and yummy! I'll be making this again often. Thanks for a great recipe!"
"Oops! I first made this recipe well over a year ago and never reviewed it. I love the sweet-roasted flavor of the squash. It's perfect to prepare ahead of time. I tossed the peeled/chopped squash and seasonings in a ziplock bag in the morning and it was a snap to pop it in the oven later that day."
"Made this for a Christmas get-together with my Sis & BIL, it was wonderful. I did cut back on the oil a bit, and had to omit the garlic as Sis is sensitive to it -- will use the garlic next time I make it tho as I love garlic & think it would really add to the flavor. I think I must have over cooked it (or maybe cut it too small?) as it was quite soft and didn't look as nice as your pic lol..but it was still delish!! BIL said it was the best squash he's ever had. Thanks for a great recipe that will be made again in the future!"
"delicious; can be made healthier with Splenda brown sugar ... Easy, too, which is the reason I gave it 5 stars, tho I had to really scrub my cookie sheet. :)"
"Excellent side dish. I was out of garlic and substituted about a tablespoon of minced onion. This recipe was a big hit at my house. Hint: put parchment paper on the cookie sheet to make clean up easy."
"Just realized I FORGOT to give this the 5 stars it deserves! oops"
"Thanks for this great recipe! I've been making this for several years & just realized I hadn't rated it. I follow your recipe just as it is written & it is perfect for my family's taste - we experimented briefly, but came back to your version. We enjoy it all year round, but especially in the fall months!"
"I eliminate the garlic and sugar and add cinnamon and a drizzle of maple syrup for sweetness. I also use coconut oil instead of any other cooking oil. It makes a huge difference in taste, it brings out the swetness much better and my kids will not eat it with olive oil.
But a side note, why half a large butternut squash? What do you do with the other half? :) I say make the whole thing, it reheats nicely for left overs or lunch. Or just use a small squash.
I have also added in a diced sweet potato and a diced apple to the squash mistuire, also awesome."
"Fantastic! Everyone loved it and I am happy to have a new way to cook squash. I added a little cinnamon."