Roasted Butternut Squash With Ginger
Recipes by Chef Steph
Roasted Butternut Squash With Ginger
ingredients
Roasted Butternut Squash With Ginger
- 4 - small butternut squash
- 4 tablespoons - unsalted butter, divided
- 4 tablespoons - honey
- 2 teaspoons - coarsely ground black pepper
- 1 1/2 teaspoons - salt, divided
- 2 tablespoons - olive oil
- 2 tablespoons - fresh ginger, peeled and finely grated
- 6 - fresh plum tomatoes, pureed
- 2 teaspoons - light brown sugar
- 1 tablespoon - fresh oregano leaves, finely chopped
Prep time10 minutes
Cook Time30 minutes
Serves2 to 4
Directions
- Preheat oven to 400°F.
- Line a sheet pan with parchment paper.
- Cut squashes in half lengthwise from the stem down (leave stem and skin on).
- Use a small spoon to scoop out seeds.
- Using a paring knife, score the flesh side of the squashes horizontally and vertically.
- Place the squash halves on the sheet pan, skin side down.
- Rub each half with 1½ tsp. butter.
- Drizzle honey evenly all over the squashes and season them with black pepper and 1 tsp. of salt.
- Place the pan in the oven and roast for 20 to 25 minutes or until squash is fork-tender.
- In the meantime, make the tomato gravy. Combine olive oil and ginger in a small pan over medium heat.
- Cook the ginger for 2 to 3 minutes until golden brown.
- Add fresh tomato puree to the ginger.
- Stir in brown sugar and the remaining ½ tsp. salt.
- Let the tomatoes cook down and reduce by half; this should take about 15 minutes.
- Serve gravy alongside the roasted butternut squash. Garnish with fresh oregano.