Caramelised Butternut Squash with Oranges
Elevate your side dish game with this luxurious recipe for Caramelised Butternut Squash with Oranges. This dish combines the natural sweetness of roasted butternut squash with a rich, buttery orange glaze infused with fresh thyme and a hint of cinnamon. The squash is roasted to tender perfection, then drizzled with the orange-caramel glaze and caramelized further for a glossy, mouthwatering finish. Bright orange segments and optional pomegranate seeds add a burst of color and freshness, making this dish as visually stunning as it is delicious. Perfect for holiday gatherings or as an indulgent weeknight side, this vibrant recipe is a sublime fusion of sweet, tangy, and savory flavors. Ready in under an hour, it’s a crowd-pleaser sure to impress!
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Recipe Information
Ingredients
- 1 large butternut squash
- 2 medium orange
- 2 tablespoons light brown sugar
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon fresh thyme
- 1 teaspoon orange zest
- 0.25 cup pomegranate seeds (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel the butternut squash, slice it in half lengthwise, and scoop out the seeds. Cut the squash into roughly 1-inch cubes.
In a large mixing bowl, combine the butternut squash cubes, olive oil, salt, pepper, and cinnamon, tossing until the squash is evenly coated.
Spread the squash out in a single layer on the prepared baking sheet. Bake in the preheated oven for 25 minutes, flipping halfway through, until the squash is tender and beginning to caramelize.
While the squash is roasting, zest one orange and set the zest aside. Juice the same orange into a small bowl. Peel the second orange, separate the segments, and set the segments aside for garnish.
In a small saucepan, melt the butter over medium heat. Add the brown sugar, orange juice, and thyme, whisking together until the sugar dissolves and the sauce slightly thickens, about 3-4 minutes. Remove from the heat and stir in the orange zest.
Remove the roasted squash from the oven and drizzle the caramelized orange glaze over the squash. Gently toss to coat the squash evenly.
Return the squash to the oven and roast for an additional 10 minutes, allowing the glaze to caramelize further.
Transfer the caramelized butternut squash to a serving platter. Garnish with orange segments, pomegranate seeds (if using), and additional fresh thyme.
Serve warm as a side dish and enjoy!
Nutrition Facts
Calories |
1144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1258 mg | 55% | |
| Total Carbohydrate | 209.2 g | 76% | |
| Dietary Fiber | 52.4 g | 187% | |
| Total Sugars | 81.5 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 716 mg | 55% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 4486 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
