Ginger-Marinated Butternut Squash

January  8, 2016
1 Ratings
Photo by Bobbi Lin
  • Serves 4
Author Notes

The marinade is really a dressing, which you can find on an herb salad in Gjelina by Travis Lett. —Ali Slagle

What You'll Need
  • For the squash:
  • 1 butternut squash, peeled and cut into 1-inch chunks
  • Extra-virgin olive oil
  • Salt and freshly ground pepper
  • For the marinade:
  • 2 tablespoons fresh lime juice
  • 1 red or green chile, like a Fresno, minced
  • 1 shallot, minced
  • 1-inch piece of ginger, peeled
  • 1 clove garlic
  • 1/2 teaspoon honey
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/2 cup cilantro, roughly chopped
  1. To make the squash, first heat the oven to 450° F. Spread the squash out on a rimmed baking sheet and evenly coat with oil, salt, and pepper.
  2. Roast in the oven until just tender, about 18 minutes. Meanwhile, make the marinade.
  3. To make the marinade, in a large bowl, combine the lime juice, chile and shallot. Use a Microplane grater to grate the ginger and garlic into the bowl. Stir to combine.
  4. Add the honey, then drizzle in the oil and stir to combine. Season with salt and pepper. Throw in the cilantro.
  5. When the squash is just tender, immediately transfer the hot squash to the bowl with the marinade, toss to combine, and seal with foil. Let sit at room temperature for about 30 minutes, then transfer the container to the fridge to continue marinating. The squash will be ready at the 30-minute mark, but it will keep in the fridge and get better the longer it sits for up to 3 days.

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1 Review

Josephine May 29, 2017
I suggest mincing the garlic and roasting It along with the butternut squash because the raw garlic overpowers the ginger and the shallot. Also, the dressing should have more lime juice and less olive oil, about 3 tablespoons of each.