Roasted Butternut Squash with Apple Butter Glaze

Roasted cubes of butternut squash in a white serving bowl.

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5 from 1 vote

Roasted Butternut Squash with Apple Butter Glaze

Tender roasted squash nestled in an Apple Butter Pecan glaze.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: American

Servings:

Calories: 195kcal

Author: Anecia Hero

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 bowl
6 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 heat
1 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 salt
salt to taste
Transfer to serving dish; garnish with chopped parsley (optional) or roasted pumpkin seeds (optional)
chopped parsley or pumpkin seeds as garnish, optional

Notes

Sharp knife:

Use a sturdy, sharp knife to remove the thick rind. I've found that rocking the knife back and forth is the easiest way to do this.

Yield:

I used 2 large butternut squash that yielded about 4 cups of cubed squash. If you allow ¼ cup per person, you will have 16 servings. The nutritional estimate is based on a quarter-cup serving per person.

Nutrition