Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Roasted Butternut Squash with Ginger and Five-Spice
Instead of pureeing butternut squash and loading it up with butter, we cut it into chunks and roast it, seasoning it with fresh ginger and Chinese five-spice to complement its natural sweetness. You will need two large, heavy rimmed baking sheets. The squash can be peeled, seeded, cut into chunks and refrigerated in zip-close bags for up to two days before cooking. Many grocery stores sell butternut squash that has already been peeled, seeded and cut into chunks. We found that this variety does not brown as well as squash we prepped ourselves, though it tasted equally good. If you purchase precleaned squash, you will still need about 4 pounds.
pounds butternut squash, peeled, seeded and cut into 1-inch chunks
tablespoons salted butter, melted
01Heat the oven to 500°F with racks in the upper and lower-middle positions. Line 2 rimmed baking sheets with foil.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT
A big harvest of butternut squash this year has allowed me to sample quite a few ways to prepare it, and this one is hands down my favorite. The combination of Chinese 5 spice and ginger was genius! The whole house smelled wonderful while this was baking, and the results were amazingly delicious! I'll be making this dish again and again. Thanks, Milk St. team!
P.S. If I were to halve the recipe in order to use just one baking sheet, would that one sheet go into the middle rack of the oven for the allotted time (25-35 min.)?