Roasted Winter Squash

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Picture of Roasted Winter Squash Recipe 1 Video | Photo: Roasted Winter Squash Recipe
Rated 4 stars out of 5
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  • Read 22 Reviews
Total Time:
1 hr 45 min
Prep
20 min
Inactive
15 min
Cook
1 hr 10 min
Yield:
8 to 12 servings
Level:
Intermediate
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Ingredients

  • About 6 pounds butternut squash (preferably 2 large squash)
  • 2 sticks unsalted butter
  • 4 tablespoons finely chopped fresh sage leaves
  • 3 tablespoons finely chopped fresh rosemary leaves
  • 4 tablespoons sugar
  • 1/2 cup balsamic vinegar
  • 1/2 cup dark unsulphured molasses
  • Salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl.

Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, rosemary, sugar, vinegar (stand back so as not to get splattered), and molasses. Mix well and bring up to a boil. Reduce heat and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors. Season with a pinch of salt and pepper.

Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.

Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, or refrigerate for up to 5 days, or freeze for up to 2 months.

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Newest Ratings and Reviews

Read all 22 reviews

  • on November 27, 2012

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    I served this dish for Thanksgiving, since we are trying to eat healthier and try new things. My 9 year old niece loved it, as did the rest of us. The only question is, do you have nutritional information on the dish? I am on a tracking website to help loose weight and I dont know what to put in for it.

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  • on November 09, 2011

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    I actually plan meals around this dish, it's soooo good. I found a molassas and a balsamic vinegar that are great tasting right out of the bottle. It helps balance the seasoning. I have not tried this pureed, as I prefer some tooth to the butternut. Thank you so much Michael!

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  • on January 22, 2011

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    Tried this last nite with a great steak. OMG this was just great to pair witht the strong flavor of the steak. I think I will cut back slightly on the vinegar but otherwise this is on the money

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