| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Prep: | 20 min |
| Inactive: | 15 min |
| Cook: | 1 hr 10 min |
| Yield: | 8 to 12 servings |
Ingredients
- About 6 pounds butternut squash (preferably 2 large squash)
- 2 sticks unsalted butter
- 4 tablespoons finely chopped fresh sage leaves
- 3 tablespoons finely chopped fresh rosemary leaves
- 4 tablespoons sugar
- 1/2 cup balsamic vinegar
- 1/2 cup dark unsulphured molasses
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl.
- Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, rosemary, sugar, vinegar (stand back so as not to get splattered), and molasses. Mix well and bring up to a boil. Reduce heat and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors. Season with a pinch of salt and pepper.
- Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.
- Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, or refrigerate for up to 5 days, or freeze for up to 2 months.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 377 |
| Total Fat | 19 g |
| Saturated Fat | 12 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 7 g |
| Sugar | 26 g |
| Protein | 3 g |
| Cholesterol | 49 mg |
| Sodium | 777 mg |
Reviews
Great glaze. Cubed 1 small butternut squash, 1 rutabaga, 1 large turnip, and 2 parsnips. Reduced butter to 1 stick. Kept the veggies whole for serving.
Even though I scaled down the 6 lbs squash to 1-1/2 lbs (for 3) it was still delicious (sometimes, doing that doesn’t always work) and plentiful. Both my husband and daughter raved. I used syrup; skipped the processor and served it in chunks. Next time, I might lower the sugar because it was a tad too sweet.
Needed a roasted winter squash recipe for Christmas and found this; absolutely delicious and easy! I did not puree but left in cubes, everyone loved it. Now I’m wondering what else I can put the sauce on, because it was amazing. Carrots, sweet potatoes, rutabagas, pork? Yum!
I served this dish for Thanksgiving, since we are trying to eat healthier and try new things. My 9 year old niece loved it, as did the rest of us. The only question is, do you have nutritional information on the dish? I am on a tracking website to help loose weight and I dont know what to put in for it.
I actually plan meals around this dish, it’s soooo good. I found a molassas and a balsamic vinegar that are great tasting right out of the bottle. It helps balance the seasoning. I have not tried this pureed, as I prefer some tooth to the butternut. Thank you so much Michael!
Tried this last nite with a great steak. OMG this was just great to pair witht the strong flavor of the steak. I think I will cut back slightly on the vinegar but otherwise this is on the money
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This is such a delicious recipe, that it’s worth struggling with peeling the squash. The savory sweet combination is unbeatable. Yum.
You are the best, Michael. After viewing your show today I had to test this squash for my holiday table. The ingredients were a perfect blend, . I will repeat this recipe and freeze it ( perfect), also to be used in my won ton ravioli and toss into risotto for a fireside meal this weekend.
Maggie
I’ve hated squash since I was a kid. I tried this recipe for the benefit of the rest of my family for Thanksgiving. Only changes … omitted the sugar (hubby is diabetic) and left the squash in cubes (because I missed reading that part.) I tried it because it smelled so good … MAJOR hit with all the family and especially me, the squash hater. Who knew? This recipe is a definite keeper.