Fall Recipe: Roasted Squash with Brown Butter and Cinnamon

Enjoy this roasted squash with brown butter and cinnamon during the autumn months!Fall Recipe: Roasted Squash with Brown Butter and Cinnamon

This squash recipe is a great side dish, ravioli filling, or used as second-day squash soup! Squash is not only fall favorite produce, but it has so much diversity for recipes. Try this roasted squash tonight!


  • 3 pounds butternut squash (or other variety), washed, and peeled with a vegetable peeler
  • 6 ounces unsalted butter
  • 2 tablespoons dark brown sugar
  • 3 tablespoons molasses
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon ground ginger
  • 1 (1 to 2-inch) knob fresh ginger, peeled and finely grated
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 fresh orange


  • Put the squash on a flat surface, split in half lengthwise and scrape out the seeds. Cut each piece in half, lengthwise, to form 4 wedges. Arrange in a single layer on 1 or 2 baking sheets.
  • Over medium heat in a small saucepan, add the butter. Once the butter turns light brown, remove from heat and immediately pour half of the butter over the squash sections.
  • Sprinkle squash with brown sugar and molasses, season with salt and pepper, ground ginger, fresh grated ginger, cinnamon, and the ground cloves. Squeeze orange juice over the squash.
  • Fill the bottom of the baking sheets with aluminum foil and seal the edges tightly. Put tray in center of the oven and bake for 30-40 minutes. When the squash is tender, remove the pan from the oven and carefully peel pack the foil. Transfer to a serving platter and serve!

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