Roasted Butternut Squash With Ginger

Recipes by Chef Steph

Chef Steph

Roasted Butternut Squash With Ginger


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 time
10 minutes
Cook Time
30  minutes
2 to 4


  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.

More Recipes