Roasted Butternut Squash and Shallots
photo by limeandspoontt
- Ready In:
- 3 cups cubed peeled butternut squash
- 1 tablespoon brown sugar
- 2 1⁄2 teaspoons olive oil
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 8 shallots, peeled and halved lengthwise
- Preheat oven to 475.
- Combine ingredients in bowl.
- Pour into a lightly sprayed jellyroll pan.
- Bake at 475 for 20 minutes or until tender, stirring occasionally.
This recipe was delicious. The shallots were not too strong, and the taste was not cloyingly sweet like some sweet potato casseroles. I never peeled and diced uncooked butternut squash before, and it took me a while to peel but it was worth the effort. Oops, I originally forgot to give this stars. P.S. Made it again for Christmas day 2008. Still wonderful. I added a handful (about 1/4-1/2 cup) of dried cranberries and it made it prettier! These days I find that pre-peeled butternut squash is readily available which makes it much easier. Thanks again! Made it again for Thanksgiving 2009! Wonderful!
This is so good! I did use small chopped yellow onion due to the fact that I didn't have shallots on hand. I put everything in a large plastic bag and made sure the flavoring was well dispursed, then dumped onto the baking sheet. We'll keep this in our 'Favorite' catagory. Thanks for sharing the recipe.
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I made this for dinner and it was very good. My husband loved this dish and ate most of it. We grow butternut squash so I'm always looking for good squash recipes and this is a keeper. I started by cutting the squash in half, scooping out the insides, and using a fork to poke the squash with holes. Then I microwaved the squash for 5 minutes, turned the pieces over, and microwaved for another 5 minutes. That's the only way I can peel and cube butternut squash without feeling like I'm chiseling marble. I also used onions instead of shallots, and otherwise made as directed. A company-worthy dish!