Roasted Squash with Ginger Shallot Browned Butter

November 25, 2013

Roasted Squash with Ginger Shallot Browned Butter on OneHungryMama

Here’s a truth: browned butter makes food sparkly good. Turns ordinary into especially delicious. Gives shocking depth of flavor. It’s a magic elixir, and what better time to whip out your magic than on Thanksgiving.

This simple side dish manages to feel luxurious enough for your holiday table, but also comes together effortlessly enough to serve on any night of the week. No matter when you eat this, you’ll find the warm spice of ginger and sweet, nutty flavor of roasted squash intoxicating. A comfort that will last all winter long.

Roasted Squash with Ginger Shallot Browned Butter
(Can be shared with kids 6+ mos)*
Serves 4

2.5 lbs (40 ounces) peeled, 1-1.5″ cubes butternut squash
Olive oil, for drizzling
Salt and freshly ground black pepper
4 tablespoons unsalted butter
1/2 cup thinly sliced shallots
2 teaspoons grated fresh ginger
Chives, chopped, for garnish (optional)

1. Preheat oven to 375 degrees. Lay squash in a single layer on a baking sheet. Pour over a hearty drizzle of olive oil, season with salt and pepper, and toss to coat squash well. Place in oven and roast until firm, but tender all the way through and caramelized in spots. Make sure that the squash can hold its shape well enough to be handled without getting mushy.

2. In the meantime, in a small pan, melt the butter over medium heat. Once the butter has melted completely, it will begin to foam. Continuously swirl the pan as the butter cooks, carefully watching as it turns color. Once you see bits of butter turning chestnut brown, lift the pan off of the heat. Add shallots and ginger, swirl a couple more times and return to heat.

3. Continue to cook, constantly stirring the shallots and ginger with a wooden spoon or silicone spatula, for about 3 minutes, until the mixture is fragrant and shallots soft and caramelized in spots.

4. Remove squash from oven and transfer to a serving bowl. Pour the ginger shallot browned butter over the squash and gently toss. Taste and season with salt and pepper. Toss one more time, top with chopped chives, and serve.

*Note: This nutritious and delicious dish is great to share with little ones as young as 6 months. If you feel it’s a little heavy on the butter, set your little one’s portion aside and spoon just a bit of butter over it before mashing.

3 Responses

  1. Amanda says:

    I think if you poured this on top of some shredded kale and added a small crumble of goat cheese, would be a fabulous lunch. After the turkey sandwich of course.

  2. One Hungry Mama says:

    YUM! great idea, Amanda.

  3. cathy says:

    why can’t I post recipes to Pinterest

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