Squashed Squash Hubbard or Butternut
Transform your fall table with this irresistible recipe for Squashed Squash Hubbard or Butternut—a delectable celebration of roasted seasonal squash that's caramelized to perfection. Featuring tender cubes of Hubbard or Butternut squash, this dish is enhanced with a luxurious blend of melted butter, brown sugar, warm cinnamon, and nutmeg, creating a rich and cozy flavor. A drizzle of maple syrup adds a touch of natural sweetness, while fresh parsley offers a vibrant finish. Perfectly spiced and roasted until golden brown, this recipe is as stunning as it is simple, making it an ideal side dish for holiday feasts or weeknight dinners. With just 15 minutes of prep and the comfort of oven-roasting, your taste buds will thank you for this deliciously easy way to enjoy autumn’s bounty.
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Recipe Information
Ingredients
- 1 medium-sized (about 3-4 lbs) Hubbard or Butternut squash
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Maple syrup
- 2 tablespoons Chopped fresh parsley
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Carefully cut the Hubbard or Butternut squash in half lengthwise. Scoop out the seeds and stringy pulp with a spoon.
Peel the squash using a sharp knife or vegetable peeler, then cut it into 1-inch cubes for even roasting.
Place the squash cubes on the prepared baking sheet. Drizzle with olive oil and toss to coat evenly.
In a small saucepan, melt the butter over low heat. Stir in the brown sugar, cinnamon, nutmeg, salt, and black pepper until well combined. Remove from heat.
Pour the spiced butter mixture over the squash cubes, tossing them gently to coat evenly.
Spread the squash in a single layer on the baking sheet, ensuring there’s minimal overlap for even caramelization.
Roast the squash in the preheated oven for 50-60 minutes, stirring every 20 minutes to ensure even cooking. Cook until the cubes are tender and golden brown on the edges.
Remove the squash from the oven and drizzle with maple syrup. Toss lightly to distribute the syrup among the roasted cubes.
Transfer the roasted squash to a serving dish and garnish with freshly chopped parsley.
Nutrition Facts
Calories |
1279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2446 mg | 106% | |
| Total Carbohydrate | 218.8 g | 80% | |
| Dietary Fiber | 53.5 g | 191% | |
| Total Sugars | 75.3 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 747 mg | 57% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4738 mg | 101% | |
*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.
