Better than Ever Butternut Squash
Enjoy Butternut squash at its most savory. The Butternut's deep-orange glow will shine on your Thanksgiving table. Appreciate the Butternut's flavor, easy prep. and generous gift of vitamins and minerals.
Servings 4
Equipment
- sheet pan
Ingredients
- 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
Instructions
- 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.4 cups butternut squash cut in 1" cubes
- 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.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
- 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.2 tsp. fresh rosemary or ½ tsp. dried rosemary
- 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.