A couple of nights a week, there’s usually a sheet pan in my oven, lined with parchment paper and stacked with vegetables drizzled with olive oil, slathered with honey, and sprinkled with spices. I love making a meal this way. One pan to wash? I’m sold! This hearty squash in a fresh tomato puree, cooked down with caramel.
4 small butternut squash
4 tablespoons unsalted butter, divided
4 tablespoons honey
2 teaspoons coarsely ground black pepper
1½ teaspoons pink Himalayan salt, divided
2 tablespoons olive oil
2 tablespoons fresh ginger, peeled and finely grated
6 fresh plum tomatoes, pureed
2 teaspoons light brown sugar
1 tablespoon finely chopped fresh oregano leaves
Preheat the oven to 400°F. Line a sheet pan with parchment paper. Cut the butternut squash in half lengthwise from the stem down. I like leaving the stem and skin on for this recipe. Use a small spoon to scoop the seeds out. Using a paring knife, score the flesh side of the butternut squash horizontally and then vertically. Place the butternut squash on the sheet pan, skin-side down. Rub each half of the butternut squash with 1½ teaspoons of the butter. Drizzle the honey evenly all over the butternut squash and season them with the black pepper and 1 teaspoon of salt. Place the pan in the oven and roast for 20 to 25 minutes or until the butternut squash is fork-tender.
In the meantime, make the tomato gravy. Place a small pan over medium heat. Add the olive oil and ginger. Cook the ginger for 2 to 3 minutes until golden brown. Add the fresh tomato puree to the ginger. Stir in the brown sugar and the remaining ½ teaspoon of salt. Let the tomatoes cook down and reduce by half; this should take about 15 minutes. Serve the tomato gravy alongside the roasted butternut squash. Garnish with fresh oregano.