Savory butternut squash with charred red onions

By Wendy Andresen | Jun 10, 2020
Photo by: Wendy Andresen

Who says butternut squash is just a winter vegetable? It’s available all year round, so why not serve this dish up on any chilly day when you’d like to warm your house and tummy a bit.

I love the many layers of flavors in this easy dish, and because I’m a hothead I even add a dash of hot sauce on my own serving. Just be careful when slicing the squash, knowing that a peeled butternut is one of the slipperiest substances known to man or woman.


One butternut squash, 2 1/2 to 3 pounds

1 to 2 large jalapeno peppers, diced small

1/4 cup dried cranberries

2 Tbsp. fresh ginger, minced

1 red onion, thinly sliced

1/2 cup agave nectar

1/4 cup lime juice

2 tsp. cornstarch

1/2 tsp. cinnamon

1/2 cup pumpkin seeds

Salt and pepper to taste


1. Choose a baking pan that measures at least 9x12 inches and spray it with nonstick cooking spray.

2. Peel the squash and cut it into 1/4-inch slices, discarding the seeds. Distribute the slices in the baking pan. Add salt and pepper to taste.

3. Top the squash slices with the jalapeno, cranberries, ginger and finally, the red onions.

4. In a small bowl, whisk together the agave nectar, lime juice, cornstarch and cinnamon. Pour this sauce evenly over the vegetables.

5. Bake uncovered at 425 degrees for 1 hour. Distribute the pumpkin seeds over the top and bake for another 10 to 15 minutes, until the squash is fork tender and the onions are slightly charred.

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