There are very few recipes of mine that Original Tipsy has asked ME for over the years. But these Candied Butternut Squash Slices are one of the recipes I made for her and she loved so much she asked me to share the recipe with her. I remember the first time I made these Candied Butternut Squash Slices was for a Fall cheese tasting I was hosting at the lake house. I had been inspired by a Butternut Squash recipe I saw in a magazine and added my own twist. The one thing I recommend for making these Candied Butternut Squash Slices is to be sure you have a sharp knife and a really decent vegetable peeler. I use a Kuhn Rikon peeler I bought off Amazon for under ten dollars for a three pack. For those that will ask, I use a Global 8 inch Chef Knife, which run about $100 and worth every penny. These slices take some time in the oven, but trust me, they are worth the wait. Here is what you will need to make the Candied Butternut Squash Slices:
- 1 Medium Sized Butternut Squash, Peeled, Halved, Seeds scooped out, and cut into one inch slices,
- 1/4 C of Good Quality Soy Sauce
- 4 T of Toasted Sesame Seeds
- 1/4 C of Olive Oil
- 1/4 C of Honey
- 2 t of Kosher Salt
- 1 t of Black Pepper
- 4 Green Onions, Sliced
The steps are very simple. Remember, patience is key when making this recipe. These slices cook best low and slow in your oven. The Fall smells in your home while they roast also makes it worth the wait.
- Heat oven to about 350 degrees. Every oven is different, if your oven tends to run hot, set it to 325 or even 300.
- Whisk the Soy Sauce, Honey, Olive Oil, Sesame Seeds, Salt and Pepper together in a large bowl.
- Add the slices and toss many times to make sure that all the slices are coated well.
- Cover a large cookie sheet, or two smaller ones, that have edges, with foil, brush with olive oil and spread the slices out on the cookie sheet or sheets. Make sure none are overlapping.
- Pour the remaining glaze over the slices and use a pastry brush to brush each slice with the glaze to make sure they are completely coated.
- Place in oven to roast. My slices took a little over an hour. You must check on these every fifteen minutes to make sure they aren’t burning. You will know they are done with they top of the slices are bubbling and look crispy.
- I broil these on low for about 5 minutes at the end to give them more crunch.
- The final step is key. Allow these to cool on the cookie sheet for about ten minutes before removing to a plate.
These Candied Butternut Squash Slices make a great meal on their own or a great side dish. They are also perfect for snacking and pair well with lots of cheeses and Fall Beer and Wines. They are so good you will forget they are actually somewhat healthy! Keep these in mind when planning your Thanksgiving menu as well! Enjoy!
For another great meatless recipe check out my recipe for Crispy Potato Tacos.