Roasted Butternut Squash With Ginger

Recipes by Chef Steph

Chef Steph

Roasted Butternut Squash With Ginger

This is definitely the best way to make squash seem fancy!


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
6 to 10


  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.

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