Roasted Butternut Squash With Maple Chipotle Butter
Sujhey Beisser is the chef behind Five Senses Palate, a Madison food blog that celebrates both the seasonal flavors of the Midwest and Sujheys’ Venezuelan roots. In this recipe, she enhances the natural sweetness of roasted butternut squash with a sweet and spicy compound butter. The butter is made with chipotles in adobo sauce, a staple in her pantry.
Ingredients
1 medium butternut squash
2 Tbsp olive oil
¾ tsp salt, divided
4 Tbsp unsalted butter, at room temperature
2 chipotles in adobo sauce, seeded and finely chopped
2 tsp adobo sauce, from the can
2 tsp maple syrup
1 tsp white wine vinegar
1 Tbsp fresh parsley, minced
Directions
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Peel the butternut squash and cut in half lengthwise. Use a spoon to remove the seeds. Place the squash cut side up on the prepared baking sheet. Drizzle with olive oil and season with ¼ teaspoon salt. Turn the squash over and bake cut- side down for 25 minutes. Turn the squash over and finish baking cut-side up until fork-tender, about 10 minutes longer.
While the squash roasts, prepare your butter. Make sure all the ingredients are at room temperature. Place the butter in a small bowl and stir with a spoon or rubber spatula until smooth. Add remaining ingredients along with remaining ½ teaspoon salt. Stir to combine.
Suggestions
Cut each half of the butternut squash lengthwise through the middle so you end up with four quarters.
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