As the weather cools and cozy meals take center stage, butternut squash becomes a staple in my kitchen. It’s easy to see why—this hearty fall vegetable is incredibly versatile. Butternut squash has a natural sweetness that pairs beautifully with both savory and spicy flavors, making it a perfect addition to many autumn dishes. While roasting it with simple seasonings is delicious, I’m always looking for new ways to make this vegetable shine. This Sweet and Sticky Roasted Butternut Squash is a delightful twist that adds layers of flavor to any meal.
This recipe combines the sweetness of red pepper jelly with the earthy goodness of roasted squash, creating a perfect balance of flavors. A quick toss with pumpkin and sunflower seeds adds an extra crunch, enhancing the texture and giving a satisfying bite. It’s a colorful, flavorful side dish that’s perfect for Thanksgiving or any fall gathering. The result is a dish that feels festive and comforting, celebrating the best of the fall season.
Table of Contents
- Ingredients You Will Need for Sweet and Sticky Roasted Butternut Squash
- How to Make Sweet and Sticky Roasted Butternut Squash
- Tips and Tricks for the Best Roasted Butternut Squash
- FAQ
Ingredients You Will Need for Sweet and Sticky Roasted Butternut Squash
This recipe is easy and flavorful. Here’s what you’ll need:
- 1 butternut squash (680g), peeled, seeded, and cubed
- 1 tbsp canola oil
- 1 tsp salt
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- 3 tbsp red pepper jelly
- 1 tbsp lemon juice
- ½ tsp freshly ground pepper
How to Make Sweet and Sticky Roasted Butternut Squash
Follow these simple steps for a delicious side dish:
- Prepare the oven and squash: Preheat your oven to 400°F. Place the cubed butternut squash on a rimmed baking sheet, drizzle with canola oil, and sprinkle with salt. Toss to coat the squash evenly.
- Roast the squash: Place the baking sheet in the oven and roast for 30 minutes, stirring occasionally to ensure even cooking.
- Toast the seeds: In a small skillet over medium heat, toast the pumpkin and sunflower seeds for about 4 minutes, until they are golden brown and fragrant. Transfer the seeds to a bowl to cool.
- Prepare the glaze: In a small bowl, mix the red pepper jelly and lemon juice until combined.
- Add the glaze: Remove the roasted squash from the oven and toss with the red pepper jelly mixture. Sprinkle with freshly ground pepper. Return to the oven for an additional 10 minutes to allow the flavors to meld and the squash to become caramelized.
- Serve: Transfer the squash to a serving dish and sprinkle the toasted seeds over the top.
Tips and Tricks for the Best Roasted Butternut Squash
- Uniform cuts: Cut the squash into even cubes to ensure it roasts evenly.
- Add heat: For an extra kick, add a pinch of red chili flakes to the glaze.
- Careful toasting: Watch the seeds closely while toasting, as they can brown quickly.
FAQ
Can I use another type of squash?
Yes, acorn or kabocha squash would work well with this recipe.
What other toppings can I add?
Consider adding crumbled feta or goat cheese for a creamy contrast to the sweetness.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
PrintSweet and sticky roasted butternut squash
- Yield: 4
Ingredients
Instructions
1. Preheat the oven to 400F
2. Place the cubed butternut squash on a rimmed baking sheet and drizzle with canola oil and season with salt. Mix everything together so the squash is well coated. Cook for 30min stirring occasionally.
3. Add the pumpkin and sunflower seeds into a small skillet, placed over medium heat and toast until slightly brown about 4min. then transfer to a bowl to cool.
4. Mix together the red pepper jelly and lemon juice.
5. Remove the butternut squash from the oven and mix in the red pepper jelly mixture and season with ground pepper. Return to the oven and cook for an additional 10min.
6. Transfer squash to a serving dish and scatter toasted seed over the squash.
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