Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 450°F (230°C) and prepare a large baking sheet with parchment paper for roasting.

2. 2

   In a spacious bowl, toss 1 large butternut squash (approximately 3 pounds), which has been peeled, seeded, and cubed into 1-inch pieces, with 2 tablespoons of olive oil, 1 teaspoon of Chinese five-spice powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until all the squash pieces are thoroughly coated.

3. 3

   Spread the seasoned butternut squash in an even single layer onto the prepared baking sheet and roast in the preheated oven for 20 minutes, ensuring to turn the squash once halfway through to encourage even cooking and a slight char.

4. 4

   While the squash is roasting, combine 2 tablespoons of soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, 1 tablespoon of freshly grated ginger, 2 minced cloves of garlic, and 1 teaspoon of sesame oil in a small bowl to prepare the flavorful glaze.

5. 5

   Carefully remove the butternut squash from the oven after the initial 20 minutes and pour the entire prepared glaze evenly over the hot squash, then gently toss to ensure every piece is thoroughly coated with the sauce.

6. 6

   Return the glazed squash to the oven and continue roasting for an additional 10 to 15 minutes, or until the squash is perfectly tender, caramelized, and exhibits beautiful slightly charred edges.

7. 7

   Transfer the Fire-Roasted Five-Spice Butternut Squash to a warm serving dish and scatter 2 tablespoons of chopped green onions over the top as a garnish before serving immediately.