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ūüćā Spice Glazed Butternut Squash

Roasted butternut squash is an essential, healthy fall side dish, so versatile that it is excellent for serving your weekday meals. It has a mildly sweet, slightly nutty, buttery flavor and a delicious creamy texture. Adding a spiced glaze, chorizo, and Cotija cheese elevates the butternut squash's sweetness and creaminess. It builds another delightful layer of flavor that is perfect for the holidays or a weeknight dinner.

How to prepare

Difficulty Level:        
Yield: 4 - 6 Servings
 Ingredients:
2 lbs. Butternut Squash
1 tsp. Kosher Salt
1/2 tsp. Black Pepper, ground
1 tsp. Vegetable Oil
2 tbsp. Ginger, peeled & grated
1/2 cup Honey
1-1/2 tsp. Fresh Lime Juice
1 Pinch Salt
2 tsp. Oil
3/4 cup Red Onion, peeled & sliced thin
1 Clove Garlic, sliced razor-thin
5 oz. Kale, washed, stemmed & cut across into 1/2" pieces
2 oz. Mexican Chorizo, cooked & drained (optional)
2 tbsp. Water
1/4 tsp. Coriander, ground
1/4 tsp. Cumin, ground
1/2 tsp. Kosher Salt
1/2 tsp. Black Pepper, ground
2 tsp. Vinegar
1/4 cup Cotija Cheese, grated
2 tbsp. Toasted Pumpkin Seeds
How to prepare Butternut Squash:
  1. Preheat oven to 475¬įF.
  2. Peel the butternut squash. Separate the neck from the round base and cut the base in half.
  3. Remove seeds with a spoon. Cut the neck lengthwise into planks 1/2" thick.
  4. Cut round bottom across into 1/2" thick piece.
  5. Place in a bowl and add oil and rub with hands to coat. Add salt and pepper to the bowl while mixing to season the squash.
  6. Line a cooking sheet with aluminum foil and place squash in one layer on the foil.
  7. Place in the oven and roast for 10 minutes. Flip over and roast another 12 minutes.

How to prepare Glaze:

  1. While the butternut squash is cooking, combine ginger, honey, lime juice, and salt. Mix to combine.
  2. Paint this glaze into the surface of the squash after the second turn.
  3. Cook for 8 minutes then flip squash over and paint with glaze again. Cook until nicely browned but not burning, and a knife slides through quickly, but squash is not mushy about 8 minutes. Set aside and reheat in the oven when needed, or cool and reheat when needed.

How to prepare Kale Topping:

  1. Heat oil over medium heat in a large sauté pan and add onions, garlic, and half salt and pepper. Cook over medium heat until soft and just browning. DO NOT BURN GARLIC! Turn heat to medium.
  2. OPTIONAL - Add the chorizo and the extra 2 Tbs. of water and mix together to hydrate the chorizo.
  3. Add the kale, spices, remaining salt and pepper, and 2 tbsp. water. Cook covered until kale is wilted and tender (adjust water if too dry), occasionally stirring about 2-3 minutes.
  4. Remove from the pan by placing in a bowl, add vinegar, and toss to combine.

How to assemble the plate:

  1. Reheat squash planks and shingle onto a serving platter. Paint tops with glaze.
  2. Add smaller squash pieces on top of planks and around the platter, and paint these with glaze.
  3. Spoon kale mixture down the center of the squash; sprinkle with cheese and pumpkin seeds.

 

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