Recipe courtesy of Alex Guarnaschelli
Roasted Squash with Brown Butter and Cinnamon
- Level: Easy
- Total: 45 min
- Cook: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 358
- Total Fat
- 23 g
- Saturated Fat
- 15 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 5 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 61 mg
- Sodium
- 659 mg
This is great as a side dish, ravioli filling or, when enriched with some milk and cream, becomes an amazing soup! I love using Kuri and Banana squash varieties for added flavor.
- Level: Easy
- Total: 45 min
- Cook: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 358
- Total Fat
- 23 g
- Saturated Fat
- 15 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 5 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 61 mg
- Sodium
- 659 mg
Ingredients
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Directions
- Preheat oven to 400 degrees F.
- Put the squash on a flat surface, then split in half lengthwise and scrape out the seeds. Cut each piece in half, lengthwise, to form 4 wedges. Arrange in a single layer on 1 or 2 baking sheets.
- In a small saucepan, over medium heat, add the butter. Wait until the butter starts to turn a light brown color. Remove from the heat and immediately pour half of the butter over the squash sections. Reserve the rest of the butter. Sprinkle the squash with the brown sugar and molasses and season with salt and pepper, to taste. Finish by sprinkling the ground (dry) ginger, fresh grated ginger, cinnamon and the ground cloves. Squeeze the orange juice over the squash. Fill the bottom of the baking sheet(s) with about 1-inch of water to create steam while the squash bakes in the oven. Cover the baking sheets with aluminum foil and seal the edges tightly.
- Put the tray in the center of the oven and bake, undisturbed, for 30 to 45 minutes. To check for doneness, pierce 1 squash section with the tip of a small knife. The knife should slide in and out easily. When the squash is tender, remove the pan from the oven and carefully peel back the foil. Drizzle with the remaining butter and set aside to cool. Transfer to a serving platter and serve.
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15 Reviews
Food Network UserDecember 2, 2020
One word....delicious!!!!
Ana T.September 23, 2013
I didn't have orange so I squeezed half a lemon. Alex, this is outstanding and elegant. I served it with grilled Cornish hens and arugula with tomato avocado and French feta salad. Everything you do is absolutely exquisite. Thank you. From a chef with exquisite taste.
Nanacy H.January 20, 2013
This recipe was delicious and so easy to make, will definitely use it again. Even my hubby liked it and he has never liked squash, I also mixed parsnips in with the squash and it was a good combination. Thank you!
TiffanyOgrenDecember 27, 2011
This was a great dish paired with a pork crown roast and stuffing! Fragrant and so tasty! I used one butternut and one acorn squash. Turning the leftovers into squash soup!
Katherine T.August 21, 2010
I made this with Kabocha pumpkins and it was wonderful! The smell alone was fabulous, but the end product was incredible!
Jessica W.August 9, 2010
I love butternut squash to begin with, had to try this recipe after watching Alex prepare it on tv. And we ALL Loved these flavors paired with the squash.
rebecca d.March 6, 2010
I made this for thanksgiving and it was wonderful! I omitted the orange and used squash and sweet potatoes.
Barbara S.December 12, 2009
Made this for Thanksgiving. Everyone loved the dish. My sister-in-law called a couple of days later and asked for the recipe. I just simply love Alex and look forward to her show on Sunday Mornings.
Gina H.November 27, 2009
On Thanksgiving I used Sweet Potatoes in place of the squash and they were fantastic! You do have to love ginger however. The potatoes love ginger and absorb that flavor throughout. Love the spices and the molasses and brown sugar. Love Alex! She is my Italian sister. I feel like I am cooking with family when I watch her.
sandiegovickiNovember 27, 2009
This is the first squash dish I ever made and I tried it for thanksgiving (I know you shouldnt try a new dish for a holiday dinner but she made it sound so good). It was my favorite dish! My mother, who has Alzheimers, was able to join us and she had 4 helpings! She eats very little and it was so wonderful to see her enjoy something so much. Thanks Alex! What a great recipe.
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