Ginger Glazed Winter Squash

Try it on Buttercup

Recipe adapted from Classic Zucchini Cookbook

One of the great loves of my life is butternut squash. I have whipped it, pied it, baked it, minestroned it, honeyed it, spiced it, saged it, saladed it, seeded it, puddinged it, muffined it, blondied it, and even microwave-steamed it in a motel room. And after all of this, I found yet another delicious way to serve it. Essentially, it’s baked, but adding sherry and ginger to the mix distinguishes it from the more usual cinnamon-maple syrup glaze. It’s a more sophisticated flavor that’s at home at fancier dinner parties and potlucks. So far I've glazed both butternut and buttercup squash.

After Prebaking, Brush on Glaze

The Classic Zucchini Cookbook, the source of this recipe, is a boon for anyone who grows zucchini. Better yet, this volume does not restrict itself to zucchini. Recipes for different varieties of summer and winter squash grace the book along with its greener sister recipes. 

The author suggests that other Ginger Glazed Winter Squash candidates are acorn, buttercup, golden nugget, Hubbard, red kuri, and turban. Cut the larger squashes into quarters or serving-size pieces. I also suggest using delicata or sweet dumpling, but reduce the pre-baking (pre-glaze) time to 15 minutes, reduce the amount of water in the baking pan, and pre-bake squash halves right side up rather than inverted. Enjoy this simple recipe throughout the fall and winter seasons.

For Variety, Try Different Squash

Ginger Glazed Winter Squash

serves 4 – 6

2 small to medium butternut or buttercup squash (or other, see above)

2 tbsp. butter, melted

2 tbsp. light brown sugar

1 tbsp. dry sherry

1 tsp. ground ginger

1/8 tsp. salt

Preheat oven to 375 degrees F.

Cut squash evenly in half. Scoop out seeds and fibers with a spoon (a grapefruit spoon makes work easiest). Discard seeds or save for roasting. Place squash skin-side up in a baking dish. Add 1 inch of water to baking dish. Bake for 30 minutes.

Make the glaze: In a small bowl, whisk together melted butter, brown sugar, dry sherry, ginger, and salt. Set aside.

Remove squash from oven. Carefully remove squash halves from baking dish to a platter using a large spatula or two. Pour off water. Return squash to baking dish cut-side up.

Whisk the glaze up again if it’s separated. Brush the entire cut surface of the squash with the glaze. Carefully pour or brush on the remaining glaze, allowing it to pool in the cavities.

Bake until squash is tender, about 25 minutes. For best flavor, re-glaze once or twice while baking by brushing the glaze from the cavities over the other parts of the squash.

Remove squash from oven. Re-glaze by brushing the glaze from the cavities over the other cut surfaces of the squash until it is all absorbed. Cut into serving sizes and place on serving plate. Serve immediately.

Re-brush Glaze After Baking Till it is Absorbed