Roasted Butternut Squash With Garlic-Herb Glaze
45 min
|
easy
|
gluten-free,
lactose-free,
vegan,
vegetarian
Recipe by Eunice
Introduction
This roasted butternut squash nails that sweet-savory balance with crispy edges, a garlicky thyme glaze, a touch of maple, and a hit of bouillon for real depth.
Easy sheet-pan side for weeknights or the holiday table, it turns out tender in the middle, caramelized on the outside, and unapologetically well seasoned.
Ingredients (4 servings)
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Ingredients
- 2½-3 lb butternut squash, peeled, seeded, cut into ½-inch slices butternut squash 2.75 lb
- 3 Tbsp olive oil olive oil
- 1 cube gluten-free vegetable bouillon, crushed into powder gluten-free vegetable bouillon 0.15 oz
- 2 cloves garlic, minced garlic 0.18 head
- 1 Tbsp pure maple syrup pure maple syrup 1 Tbsp
- 1 tsp fresh thyme fresh thyme 0.04 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
How to Make Roasted Butternut Squash With Garlic-Herb Glaze
-
Heat the oven and pan
Set the oven to 425 F and slide a large sheet pan inside to preheat so the squash sears on contact.
-
Make the garlic-herb glaze
In a big bowl, whisk the olive oil, crushed gluten-free bouillon powder, minced garlic, maple syrup, thyme, salt, and black pepper until the bouillon fully dissolves and the mixture looks thick and glossy.
-
Coat the squash
Add the 1/2-inch butternut slices to the bowl and toss with firm hands until every surface is slicked with glaze, scraping the bowl so nothing gets wasted.
-
Roast for color
Carefully pull the hot pan from the oven, line with parchment if you like easy cleanup, then spread the squash in a single, well-spaced layer so they roast instead of steam.
-
Flip and finish
Roast 15 minutes, flip the slices with a thin spatula, then roast 10 to 15 minutes more until the edges are deeply caramelized and the centers are tender when pierced.
-
Glaze and serve
Spoon any pan juices back over the squash for extra shine, shower with a few fresh thyme leaves if you have them, and serve hot while the sugars are still glassy.
Substitutions
- Gluten-free bouillon cube -> mushroom powder + salt
- Swap the crushed bouillon cube for 1 teaspoon mushroom powder plus 1/4 teaspoon fine salt to keep it gluten-free while adding deep, savory backbone and a clean finish.
- Maple syrup -> date syrup
- Use equal parts date syrup for a darker, caramelly sweetness that clings beautifully and mirrors the squash’s natural sugars for even glossier edges.
- Fresh thyme -> sage or rosemary
- Chop 1 teaspoon fresh sage or rosemary very fine to prevent bitter bites; both bring woodsy perfume that plays well with garlic and the maple glaze.
Tips
- Crush the bouillon to dust
- Fine powder dissolves evenly into the oil so you do not get salty hot spots or gritty patches on the squash.
- Use pan heat as your secret weapon
- Preheating the sheet pan jump-starts browning on the underside and shortens cook time, which keeps the squash from drying out.
- Slice with discipline
- Keep slices at a true 1/2 inch so they cook at the same pace; a ruler and a sharp chef’s knife make you faster and cleaner than any gadget.
- Do not crowd the pan
- If the squash pieces touch, steam wins over caramelization; use two pans or roast in batches for those sexy browned edges.
- Convection settings
- If using convection, drop the oven to 400 F and start checking 5 minutes earlier, since fan-driven heat browns faster.
- Save the seeds
- Rinse and roast the butternut seeds with a little oil, salt, and paprika at 325 F for 12 to 15 minutes for a crunchy topping with zero waste.
Nutrition Facts *
| Energy | 167 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 7 | g |
| Carbohydrates | 27 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my squash come out soft but pale?
- Your oven or pan was not hot enough or the slices were crowded; preheat the pan, keep a single layer with space, and roast at 425 F to drive caramelization.
- The garlic burned on the pan, what went wrong?
- Minced garlic on the pan surface can scorch if exposed; make sure it is clinging to the squash, and flip promptly at 15 minutes so the garlic spends less time in direct contact with the metal.
- Can I roast cubes instead of slices?
- Yes, cut 3/4-inch cubes and roast 20 to 25 minutes, shaking and flipping once, until browned on multiple sides and tender in the center.
- How do I make peeling easier?
- Microwave the whole squash for 60 to 90 seconds to loosen the skin, then peel with a Y-peeler while it is warm and stable on a cutting board.
- Can I make this ahead?
- Yes, roast up to 2 days in advance and chill in a shallow glass container; reheat on a hot sheet pan at 425 F for 8 to 10 minutes to re-crisp the edges.
- Is frozen butternut squash ok here?
- It works in a pinch, but thaw and pat very dry, then roast on a preheated pan; expect softer texture and slightly less browning.
Serving Suggestions
Gorgeous with a sprinkle of chili flakes and toasted pepitas for crunch, or add a dollop of garlicky yogurt or tahini-lemon sauce if you want creamy contrast.
Pair with seared salmon, skillet pork chops, or a garlicky quinoa and kale situation to soak up those pan juices and make it a meal.
More pairings:
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