Complete your menu with this delightful roasted butternut squash recipe!
Thanksgiving is a wonderful time that brings friends and families together – usually over a beautifully prepared feast! The table is set, your family is invited, and you have all the dishes ready to go.
Before you start roasting the potatoes and mixing up the gravy, add this dish to the table! The sage citrus roasted butternut squash completes any Thanksgiving dinner with the seasonal ingredients and autumnal taste.
- Butternut Squash – 1 medium butternut squash sliced in half, deseeded
- Extra Virgin Olive Oil
- Maple Syrup
- Apple Cider Vinegar
- 1 Orange, juiced
- Fresh Sage Leaves
- generous sprinkle of fresh black pepper
- sprinkling of sea salt
- optional: cinnamon and/or cayenne
- Preheat oven to 400 degrees. Prep whole butternut squash by slicing in halves or quarters and removing seeds. Or open pack of pre-cut cubes. (Pre-cut cubes are easier, but sometimes it’s nice to use a real whole squash! Try it at least once. A whole squash is usually cheaper too.)
- Drizzle olive oil in the bottom of a large casserole dish. Tear a few (4-6) sage leaves and place them in the bottom of the dish as well. Place the pre-cut squash cubes in the dish. Swirl them around in the oil for a bit. For whole squash, place squash halves in the dish, flesh side up.
- Squeeze fresh juice from one orange and drizzle it over top the squash. About 1/3-1/2 cup of juice.
- Drizzle about 1-3 Tbsp of maple syrup over squash (depending on how sweet you want it and the squash size). Drizzle about 1-3 Tbsp of olive oil over the squash, again depending on how decadent or how light you want your squash to taste. Drizzle a small amount of apple cider vinegar over the squash. About 1 Tbsp.
- Sprinkle salt/pepper on top of squash flesh, to taste. Add optional cinnamon and/or dash of cayenne here as well.
- If using whole squash halves, you can now flip the halves flesh side down so they soak in the liquid ingredients while roasting.
- Cover dish lightly with foil-air vent. Place in 400 degree oven for 25 minutes. After 25 minutes are up, remove foil, turn oven to broil and lightly stir squash cubes. If using real squash, you can baste it in a bit more of the sauce sitting in the pan. Broil on high for 5-7 minutes, or until top starts to caramelize. Do not let broiler ‘dry out’ your squash. Watch it closely.
- Remove squash. Serve in a bowl with a drizzle of the baking juices. Garnish with fresh sage leaves and pepper.
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