A Perfect Fall Treat
There are only a handful of recipes I’ve been asked to share by my mother over the years, and that always feels special. These Candied Butternut Squash Slices are one of those recipes. I made them for a fall cheese tasting at the lake house, and my mom loved them so much she asked for the recipe.
The idea came from a magazine recipe, but I adjusted it to balance sweet, salty, and toasty flavors. The result is a glossy, caramel-like glaze coating tender roasted squash slices with a satisfying crunch on the edges from a final broil. They’re simple to assemble and slow-roast in the oven while your kitchen fills with warm autumn aromas.
My only practical advice is to use a sharp chef’s knife and a good vegetable peeler when preparing the squash—they make slicing safer and faster. I recommend choosing a firm, evenly shaped butternut squash so you can get uniform slices for even cooking. Use a quality soy sauce and good honey for the best flavor in the glaze.
Take Your Time
The steps are straightforward, but patience matters. These slices roast low and slow so the flesh softens and the glaze thickens without burning. Check them periodically and finish with a brief broil to add a crisp, caramelized surface.
This recipe works equally well as a vegetarian main, a side dish with roasted meats, or an elegant appetizer with a cheese board. They pair nicely with mild to sharp cheeses, toasted nuts, and fall ales or lighter red wines. Leftovers are great cold or gently reheated.
These Candied Butternut Squash Slices are versatile: they stand alone as a simple vegetarian main, complement a holiday table as a flavorful side, or act as a snack for grazing alongside cheeses. They have a sweet-savory profile and a pleasing texture contrast between tender centers and crisped edges. Consider them when planning a Thanksgiving side or an autumn gathering.
Candied Butter Nut Squash Slices
These squash slices are a perfect sweet-and-savory fall treat. The glaze of soy, honey, and sesame creates a glossy finish while roasting low and slow makes the flesh buttery and rich.
Ingredients
- 1 butternut squash
- 1/4 cup good quality soy sauce
- 4 tablespoons toasted sesame seeds
- 1/4 cup olive oil
- 1/4 cup honey
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 4 green onions, sliced
Instructions
- Prep: Peel the squash, remove the seeds, and cut it into 1-inch-thick slices. Aim for even thickness so they cook uniformly.
- Preheat your oven to about 350°F (175°C). If your oven runs hot, set it to 325°F (160°C) or even 300°F (150°C).
- Make the glaze: In a large bowl, whisk together the soy sauce, honey, olive oil, toasted sesame seeds, kosher salt, and black pepper until combined.
- Toss the squash slices in the glaze, turning multiple times so every slice is well coated.
- Line a large rimmed baking sheet (or two smaller ones) with foil and lightly brush with olive oil. Arrange the slices in a single layer without overlapping.
- Pour any remaining glaze over the slices and use a pastry brush or spoon to ensure each slice is evenly coated.
- Roast: Place the tray in the oven and roast low and slow. My slices took a little over an hour. Check every 15 minutes to prevent burning. They’re done when the tops are bubbling and beginning to crisp.
- Optional finish: For extra crunch, broil on low for about 3–5 minutes at the end—watch closely so they don’t burn.
- Cool briefly: Allow the slices to cool on the baking sheet for about 10 minutes before transferring to a serving plate. This helps the glaze set and keeps the slices intact.
Tips and serving ideas: sprinkle extra toasted sesame seeds and sliced green onions just before serving for contrast. These slices pair well with cheeses, nuts, and crusty bread. If you prefer a spicier profile, add a pinch of red pepper flakes to the glaze. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to preserve texture.
Enjoy this simple, flavorful autumn recipe—perfect for weeknight dinners, entertaining, or adding a seasonal touch to your holiday table.