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
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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 SeedsHow to prepare Butternut Squash:
- Preheat oven to 475°F.
- Peel the butternut squash. Separate the neck from the round base and cut the base in half.
- Remove seeds with a spoon. Cut the neck lengthwise into planks 1/2" thick.
- Cut round bottom across into 1/2" thick piece.
- 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.
- Line a cooking sheet with aluminum foil and place squash in one layer on the foil.
- Place in the oven and roast for 10 minutes. Flip over and roast another 12 minutes.
How to prepare Glaze:
- While the butternut squash is cooking, combine ginger, honey, lime juice, and salt. Mix to combine.
- Paint this glaze into the surface of the squash after the second turn.
- 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:
- 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.
- OPTIONAL - Add the chorizo and the extra 2 Tbs. of water and mix together to hydrate the chorizo.
- 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.
- Remove from the pan by placing in a bowl, add vinegar, and toss to combine.
How to assemble the plate:
- Reheat squash planks and shingle onto a serving platter. Paint tops with glaze.
- Add smaller squash pieces on top of planks and around the platter, and paint these with glaze.
- Spoon kale mixture down the center of the squash; sprinkle with cheese and pumpkin seeds.