Best Roasted Butternut Squash with Ginger and Five-Spice Recipe - How to Make Roasted Butternut Squash with Ginger and Five-Spice

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Milk Street Recipe

Roasted Butternut Squash with Ginger and Five-Spice

40 minutes

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.

8

Servings

Tip

Don't substitute oil for the butter. The milk solids in the butter brown during roasting, adding a nutty flavor and fragrance to the squash. Don't try to fit all of the squash onto a single baking sheet. Crowding impedes browning.

40 minutes

Ingredients

  • 4

    pounds butternut squash, peeled, seeded and cut into 1-inch chunks

  • 3

    tablespoons salted butter, melted

Directions

  1. 01
    Heat the oven to 500°F with racks in the upper and lower-middle positions. Line 2 rimmed baking sheets with foil.

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