Description
Tender roasted butternut squash is threaded onto skewers and finished with a glossy hot honey glaze, crunchy pistachios, sweet dried cranberries, and fresh herbs. Optional pomegranate arils and feta add extra colour and flavour, making these skewers a festive side dish or appetiser.
Ingredients
For the Butternut Squash:
4 cups butternut squash, peeled, seeded, and cut into 1-inch cubes (560 g)
2 tbsp olive oil (30 ml)
1 tbsp maple syrup (20 g)
1 tsp garlic powder (3 g)
1 tsp dried thyme (1 g)
½ tsp smoked paprika (1 g)
¾ tsp kosher salt (4 g)
½ tsp black pepper (1 g)
For the Hot Honey Glaze:
3 tbsp hot honey (63 g)
1 tbsp fresh lemon juice (15 ml)
1 tsp Dijon mustard (5 g)
½ tsp balsamic vinegar (2.5 ml)
For the Pistachio & Cranberry Topping:
½ cup shelled pistachios, roughly chopped (60 g)
½ cup dried cranberries (75 g)
2 tbsp fresh parsley, chopped (8 g)
1 tbsp fresh thyme leaves (3 g)
For Garnish (Optional):
1 tbsp pomegranate arils (15 g)
1 tbsp crumbled feta cheese (15 g)
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. If using wooden skewers, soak them in water for at least 20 minutes to help prevent them from drying out during cooking.
2. Place the cubed butternut squash in a large bowl. Add the olive oil, maple syrup, garlic powder, dried thyme, smoked paprika, kosher salt, and black pepper. Toss thoroughly until every piece is evenly coated.
3. Arrange the seasoned squash in a single layer on the prepared baking sheet, leaving a little space between the pieces. Roast for 25–30 minutes, turning the squash halfway through cooking, until tender and lightly caramelised around the edges.
4. While the squash is roasting, whisk the hot honey, fresh lemon juice, Dijon mustard, and balsamic vinegar together in a small bowl until smooth and well combined.
5. Remove the roasted squash from the oven and allow it to cool for a few minutes. Carefully thread the roasted pieces onto the prepared skewers, arranging them closely without pressing them together too tightly.
6. Brush the skewers generously with the hot honey glaze, turning them gently so the squash is evenly coated.
7. Return the skewers to the oven and roast for another 3–5 minutes, just until the glaze becomes glossy and lightly caramelised. Watch closely during this final stage.
8. Transfer the finished skewers to a serving platter. Sprinkle generously with the chopped pistachios and dried cranberries.
9. Add the fresh parsley and thyme for a bright finish. If desired, scatter pomegranate arils and crumbled feta over the skewers.
10. Drizzle with any remaining hot honey glaze just before serving. Serve warm while the squash is tender and the pistachios remain crunchy.
Notes
Cut the butternut squash into similarly sized cubes so the pieces roast evenly. Arrange the squash in a single layer with space between the pieces to encourage caramelisation. Turn the squash halfway through roasting for more even browning. Watch the skewers carefully during the final 3–5 minutes because the hot honey glaze can caramelise quickly. Add the pistachios and cranberries after cooking so they retain their texture and colour. Pomegranate arils and feta are optional but add extra colour and flavour. Fresh butternut squash is ideal. If using frozen squash, thaw and drain it well before roasting. You can roast the squash ahead of time and assemble the skewers closer to serving. For a milder flavour, use less hot honey or replace part or all of it with regular honey. Chopped walnuts or pecans can be used instead of pistachios. Serve warm shortly after glazing for the best texture. These skewers work well alongside roasted meats, grain dishes, salads, or other roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean