Roasted Butternut Squash With Ginger wallacegardencenter

Roasted Butternut Squash With Ginger

Harvest those home-grown squash to enjoy this tasty seasonal dish.


  • 4 small butternut squash
  • 4 tbsp. unsalted butter, divided
  • 4 tbsp. honey
  • 2 tsp. coarsely ground black pepper
  • 1½ tsp. salt, divided
  • 2 tbsp. olive oil
  • 2 tbsp. fresh ginger, peeled and finely grated
  • 6 fresh plum tomatoes, pureed
  • 2 tsp. light brown sugar
  • 1 tbsp. fresh oregano leaves, finely chopped


    1. Preheat oven to 400°F.
    2. Line a sheet pan with parchment paper.
    3. Cut squashes in half lengthwise from the stem down (leave stem and skin on).
    4. Use a small spoon to scoop out seeds.
    5. Using a paring knife, score the flesh side of the squashes horizontally and vertically.
    6. Place the squash halves on the sheet pan, skin side down.
    7. Rub each half with 1½ tsp. butter.
    8. Drizzle honey evenly all over the squashes and season them with black pepper and 1 tsp. of salt.
    9. Place the pan in the oven and roast for 20 to 25 minutes or until squash is fork-tender.
    10. In the meantime, make the tomato gravy. Combine olive oil and ginger in a small pan over medium heat.
    11. Cook the ginger for 2 to 3 minutes until golden brown.
    12. Add fresh tomato puree to the ginger.
    13. Stir in brown sugar and the remaining ½ tsp. salt.
    14. Let the tomatoes cook down and reduce by half; this should take about 15 minutes.
    15. Serve gravy alongside the roasted butternut squash. Garnish with fresh oregano.
Back to blog