This Glazed Butternut Squash is a snap to make, easy to double (as long as you have enough pans and oven space), and is delicious even towards the room temperature spectrum of things - making it a great side to whip up for Thanksgiving, Christmas, and other holidays. It's simple enough, though, to serve anytime and with a side of rice (brown is nice) and stir-fried tofu or chicken, makes a hearty, delicious, nutritious meal.
You can even serve the chunks of sweet squash, with toothpicks for picking up, as a colorful, tasty, super-healthy appetizer.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
Yield: Makes 6 to 8 servings
Ingredients:
- 1 butternut squash or 2 to 3 lbs. peeled and cubed winter squash
- 2 Tbsp. soy sauce
- 2 Tbsp. rice wine vinegar, sake, or white wine
- 2 Tbsp. brown or white sugar
Preparation:
- Preheat oven to 375°F. Cut squash in half lengthwise. Scoop out and discard the seeds. Place each half cut side down and cut into about 1-inch slices crosswise. Stand each slice so the peel side is facing out (or vertical) and use a sharp knife to cut off the peel. Cut each slice into 1-inch chunks.
- Ina a large bowl, combine soy sauce, vinegar, and sugar. Thin with 3 Tbsp. water. Add squash chunks and toss to combine. Lay on a large baking sheet or in a large baking pan, cover with foil, and bake 30 minutes.
- Remove foil, stir squash, and return to the oven until squash pieces are very tender when pierced with a fork and the liquid has reduced and turned into a glaze, 20 to 30 minutes.
- Transfer squash to a serving platter. Use a spatula to scrape up the glaze from the pan and drizzled over the cooked squash. Serve hot or warm.
