Roasted Butternut Squash with Apple Butter Glaze
Roasted cubes of butternut squash nestled in a warm glaze that contains Apple Butter, brown sugar, ground Allspice, butter vanilla extract and chopped pecans. The combination of the nutty squash with the warm-spiced Apple Butter is amazing and sure to be the star of your weeknight or Thanksgiving dinner.
I’ve searched high and low for a good roasted butternut squash recipe that doesn’t have sage in it. Yes, sage pairs beautifully with the squash, but I wanted something a little different so I began to experiment with Apple Butter and a few other ingredients. I think you’ll like the end result!
What is Apple Butter?
It’s not a butter or dairy product, nor is it a jelly or jam. It’s more of a fruit spread that is based on caramelized apples that have been cooked low and slow and seasoned with warm spices like cinnamon, nutmeg and cloves You’ll find Apple Butter in the grocery store on the jam and jelly aisle. You may also find it at your local Farmer’s Market and local produce stand.
Butternut squash is a winter squash that you’ll typically find as a side dish for Thanksgiving dinner, along with cornbread dressing, green bean casserole and roasted or smoked turkey.
Ingredients
Simple ingredients make this side dish a winner! You’ll need butternut squash, Apple Butter, brown sugar, ground Allspice, honey, pecans, vanilla extract and butter.
How to make it
Full instructions are in the recipe card below.
- Remove the outer rind, cut the ends off and cut into 1″ inch cubes; lightly toss in seasonings and oil and roast on the middle oven rack until tender
- Meanwhile, make the sweet glaze
- Let the cooked squash cool a bit
- Gently toss the cubes in the glaze, transfer to serving bowl, garnish and enjoy!
FAQ’s
Using a sharp knife, cut off both ends. Stand the butternut up on one end and slide a sharp knife down; rotate the squash and slice down again. Repeat until all of the tough skin and white flesh are removed.
A large squash, when cut into 1″ inch cubes yields about 2 cups.
Storage and make ahead
Store leftovers in the refrigertor in an airtight container for up to three days. To make ahead, roast the squash, allow to cool, and transfer to an airtight container or plastic zip bag. When ready to serve, place the squash in an even layer on a baking sheet, cover with foil and reheat in a 300°F oven until tender. Coat with warm Apple Butter glaze and serve.
This sweet and nutty oven roasted butternut squash with pecans is a Fall favorite! It pairs beautifully with turkey, ham or pork and is easy to make.
Roasted Butternut Squash with Apple Butter Glaze
Equipment
- Sharp knife See recipe notes
Ingredients
Roasted Squash
- 6 pounds Butternut Squash , about two large squash cut into 1" inch cubes
- ⅓ cup oil (canola or vegetable)
- 2 tablespoons light brown sugar, packed
- ½ teaspoon salt
Apple Butter Glaze
- 1 cup Apple Butter
- 1 tablespoon light brown sugar
- 3 tablespoons water
- ¼ teaspoon ground Allspice
- 2 tablespoons honey
- ½ cup chopped pecans (optional)
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- salt to taste
- chopped parsley or pumpkin seeds as garnish, optional
Instructions
- Preheat oven to 400℉; cut the rind off the squash, remove seeds and cut into 1" inch cubes; transfer to a large mixing bowl6 pounds Butternut Squash
- Combine oil, brown sugar and salt in a small bowl; drizzle this mixture over the cubed squash; toss and coat well; transfer to parchment lined baking sheet and place the squash cubes in a single layer; roast on the middle oven rack for 25-35 minutes or until squash are somewhat tender; once tender, allow to cool for 5 minutes while you make the Apple Butter glaze.⅓ cup oil (canola or vegetable), 2 tablespoons light brown sugar, packed, ½ teaspoon salt
- In a medium saucepan on medium heat, combine Apple butter, brown sugar, water, salt, Allspice, honey and chopped pecans; cook for 5-8 minutes; remove from heat and add vanilla extract and butter; combine well and return to stove on low heat1 cup Apple Butter, 1 tablespoon light brown sugar, 3 tablespoons water, ¼ teaspoon ground Allspice, 2 tablespoons honey, ½ cup chopped pecans, 1 teaspoon vanilla extract, 1 tablespoon unsalted butter
- Gently transfer the roasted butternut squash to a large mixing bowl; use a flexible spatula to fold in the Apple Butter glaze, ensuring all squash cubes are well coated; taste for saltsalt to taste
- Transfer to serving dish; garnish with chopped parsley (optional) or roasted pumpkin seeds (optional)chopped parsley or pumpkin seeds as garnish, optional
This is absolutely delicious!