Better than Ever Butternut Squash
Maple and Spicy Beer Mustard Roasted Butternut Squash
It’s November which means the stage is set for butternut squash to play a starring role in autumnal dinners. It has certainly earned its place on our Thanksgiving table.
I like knowing that squash was propagated and grown by the indigenous people in the Americas thousands of years before the colonists arrived. Like tomatoes, corn and chilies, squash is unique to the Americas. You may remember the story of the Wampanoag Tribe offering nourishing squash to the hungry colonists who were unprepared for winter and clinging precariously to Massachusetts’ shores in the 16th Century.
Prepping the squash interests me, and blending the marinade, arranging the squash cubes on the sheet pan and roasting the squash requires little time and effort. Maple and Buzz Savories Spicy Beer Mustard Roasted Butternut Squash will shine on your table and guests will applaud the savory flavor.
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Spicy Beer Mustard
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Spicy and Sweet Gift Set
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Better than Ever Butternut Squash
Equipment
- sheet pan
What You'll Need:
- 4 cups butternut squash cut in 1" cubes peel, seed, and cube
- 2 Tb. olive oil
- 2 Tb. apple cider vinegar
- 2 Tb. pure maple syrup
- 2 Tb. Spicy Beer Mustard
- ½ tsp. dried, minced garlic or 1 clove of garlic, minced
- 1 ¼ tsp. salt
- 2 tsp. fresh rosemary or ½ tsp. dried rosemary
How To Prepare:
- Heat oven to 350 degrees.
- Cut top and bottom from the squash and then cut in half cross-wise and peel. Remove the pale yellow inner peel too. Cut both pieces in half again lengthwise and remove the seeds. Then place cut side down on the cutting board and cut lengthwise in 1 inch strips then cut cross-wise in 1 " cubes. Place into a large bowl.
- Whisk olive oil, apple cider vinegar, maple syrup, Spicy Beer Mustard, garlic and salt together in a medium bowl to make marinade and toss with squash cubes.
- Use a slotted spoon to transfer squash cubes to the baking sheet. Arrange so the cubes are not touching each other so the edges will become crispy. Keep leftover marinade in the bowl.
- Roast in preheated oven approximately 25 minutes and flip the squash cubes to continue browning until pierced with a fork with ease. Approximately 10 more minutes.
- Pour any leftover marinade over the roasted squash. Garnish with fresh rosemary and serve.
- The squash may be cubed, marinated, covered and refrigerated overnight then brought to room temperature before roasting.
- Taste the squash before serving and season to your liking.