Sweet and Savory Roasted Butternut Squash combines the flavor of citrus and herbs in this simple roasted winter squash side dish.
Sweet and Savory Roasted Butternut Squash
By Sue Lau | Palatable Pastime
Sweet and Savory Roasted Butternut Squash is my recipe of the day. It’s time again for the blogging group Baking Bloggers. We join forces once per month to share our favorite baked recipes, sweet or savory, on topics we vote on. It’s all very Democratic.
And we are pleased to share our baked recipes for either Pumpkin, Butternut Squash, or other winter squash this month.
I’ve already shared several pumpkin recipes recently. So decided I would dig into roasting up some butternut squash, one of my favorites.
I love that this recipe combines the flavors of maple, orange, ginger, and rosemary to balance out the tastes of both sweet and savory. I think you’ll love it.
And it makes a fantastic side dish for things like baked ham, roast chicken, pork chops, or steak.
Baking Bloggers October 2020
Pumpkin or Butternut Squash
- Black Bean and Butternut Squash Enchilada Casserole from A Day in the Life on the Farm
- Butternut Squash Cheesecake from Karen’s Kitchen Stories
- Crystallized Ginger Pumpkin Gingerbread Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Maple-Kissed Autumn Squash Tart from Culinary Adventures with Camilla
- Mock Pumpkin Cheesecake from Sid’s Sea Palm Cooking
- Pumpkin Cornbread from Making Miracles
- Pumpkin Spice Biscotti from Tara’s Multicultural Table
- Quick Pumpkin Bread from Sneha’s Recipe
- Roasted Butternut Bacon Feta Risotto from Food Lust People Love
- Sourdough Pumpkin Cranberry Muffins from Hezzi-D’s Books and Cooks
- Sweet and Savory Roasted Butternut Squash from Palatable Pastime (You are Here!)
- Tikvenik – Bulgarian Pumpkin Pastry from Pandemonium Noshery
Sweet and Savory Roasted Butternut Squash
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Sweet and Savory Roasted Butternut Squash
Sweet and Savory Roasted Butternut Squash
Ingredients
- 1 1/2 pounds cubed fresh butternut squash
- 3 tablespoons melted butter
- 2 tablespoons maple syrup
- 1 tablespoon orange marmalade
- 1/2 teaspoon ground ginger
- salt and black pepper to taste
- 2 teaspoons minced fresh rosemary
Instructions
- Preheat oven to 400F.
- Toss together all ingredients except rosemary.
- Spread squash mixture in a single layer on a nonstick baking sheet (I use nonstick foil for easy cleanup).
- Roast in a preheated over for 40 minutes, stirring after 20 minutes.
- Sprinkle squash with minced rosemary and roast another 5-10 minutes.
Notes
Join my recipe group on Facebook for more recipes from blogger friends around the world!
