Soy Glazed Butternut Squash

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.
- Ready In:
- 45mins
- Serves:
- Yields:
- Units:
4
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ingredients
- 1 1⁄2 lbs butternut squash, peeled, seeded, and cut into 3/4-inch cubes (or other winter squash)
- 1 teaspoon orange peel, finely shredded
- 1⁄2 cup orange juice
- 2 scallions, finely chopped (or green onions)
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons oil
- 1⁄4 teaspoon crushed red pepper flakes (optional)
directions
- Place squash in a lightly greased 13x9x2-inch baking pan.
- In a small bowl combine orange peel, orange juice, scallions, soy sauce, brown sugar, oil, and red pepper flakes.
- Drizzle over squash, tossing to coat.
- Roast, uncovered, in a 425*F. oven for 20-25 minutes or until squash is tender, stirring several times. Stir cubes again before serving.
- Place a toothpick in each squash cube, if using for appetizers. Serve warm.
- Makes about 48 appetizers.
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RECIPE MADE WITH LOVE BY
@Sharon123
Contributor
@Sharon123
Contributor
"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."
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This is a delicious and unique way to prepare squash. It was pretty easy to throw together. I didn't measure anything, just estimated. I used Braggs liquid aminos instead of soy sauce, and definitely extra red pepper flakes. We enjoyed it as a side dish with my Italian Beans and Greens recipe and some good bread. I might make this next Thanksgiving for our family potluck. Reviewed for Vegetarian Swap, January 2009.1Reply
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This is a delicious and unique way to prepare squash. It was pretty easy to throw together. I didn't measure anything, just estimated. I used Braggs liquid aminos instead of soy sauce, and definitely extra red pepper flakes. We enjoyed it as a side dish with my Italian Beans and Greens recipe and some good bread. I might make this next Thanksgiving for our family potluck. Reviewed for Vegetarian Swap, January 2009.Reply
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