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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
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01Heat 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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June 25, 2022
Excellent side
I made these along with blackened salmon with blue cheese sauce. One change, since it already contained 5 Spice powder, I used ginger powder rather than fresh. I probably would add a little oil to the butter next time.
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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.)?