Roasted Butternut Squash
Prep time: 
Cook time: 
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Порций: 4–8
Holiday-worthy roasted butternut squash with bay leaves between the slices and aromatic sweet chile glaze.
  • 1 large butternut squash or 2 small (2–3 pounds)
  • 2–3 tsp olive oil
  • Kosher or sea salt, freshly ground black pepper
  • 6–8 dried bay leaves or fresh sage leaves
  • 1–2 cloves garlic, thinly sliced (optional)
Chile glaze
  • 2–3 Tbsp pure maple syrup or honey
  • 2 Tbsp unsalted butter
  • 2 Tbsp lemon juice or apple cider vinegar
  • 1 chile pepper (Fresno or jalapeño), thinly sliced
  • Lemon zest strips, 2-3 slices of ginger (optional)
Place a rack in middle of oven and preheat to 220°C/425°F.
Line a baking dish (large enough to hold halves side by side) with parchment paper.
  1. Halve squash lengthwise. Scoop out seeds with a spoon. Using a peeler, remove skin and white flesh below, reaching the deep orange flesh.
  2. Rub squash all over with olive oil and season with salt and pepper.
  3. Roast in a baking dish 15–20 minutes, just until beginning to soften.
Meanwhile, make a glaze.
  1. In a small saucepan over medium-high bring butter, honey (or maple syrup), lemon juice (or vinegar), pinch of salt and pepper, chile slices to a simmer, stirring occasionally until just thick enough to coat spoon, 3-5 minutes.
  2. Reduce heat to very low and keep glaze warm (you may remove chile slices when desired heat level is reached and set aside for serving).
Transfer squash to a cutting board and let cool slightly.
  1. Using a sharp knife, cut slits 1⁄4-inches apart down rounded sides of squash halves crosswise, going as deep as possible but without cutting all the way through (using wooden spoon handles as a guide, to avoid cutting all the way through squash).
  2. Return squash to baking dish, scored sides up, and tuck bay leaves (or sage lives) between a few of the slices. Season with salt and pepper and, using pastry brush, baste with glaze.
  3. Roast squash 45–50 minutes or until tender, basting with glaze every 10–15 minutes.
  4. Cover roasted squash with foil for 10–15 minutes to keep worm.
  5. Serve topped with reserved glaze, chiles and lemon halves.
Squash can be roasted 2–4 hours ahead. Cover with foil and store at room temperature. Reheat at 180°C/350°F for 10–15 minutes before serving.
Recipe by Мои кулинарные зарисовки at