Soy Garlic Roasted Butternut Squash

Soy Garlic Roasted Butternut Squash - Creamy roasted squash that is quickly tossed and marinated in a delicious garlic, soy and chili sauce before roasting. (Vegan & GF) | RECIPE at NomingthruLife.com

Logan is such a sweetheart. For my birthday this year he got me a sinus cold. Isn’t he the sweetest? I spent my birthday weekend with my keester on the couch and sinus pressure that makes your head/face feel like it’s running out of room. Sort of like how your belly feels after Thanksgiving dinner. NO. MORE. ROOM! To be honest, I’m still in the cold. So, I should say if this reads as complete ghibberish, just play a little Mad Libs and do your best.

We actually had a really nice day for my birthday, even though from the outside looking in it might have been kind of sad. On Saturday, the weather here in Cbus was wet, cold and super dreary. And since neither of us were feeling our best, as he’s coming out of his cold and I was heading into mine, we decided to postpone any adventures and stay in. We broke out the ole Wii and played ourselves some Mario Kart, which I happened to be much better at then I remember, although there was definitely some grass driving, and those courses without any walls, they’re a joke. You should get a sympathy lap if you fall off more than… oh I don’t know, three or four, okay five times. I fell off five times. And I have a cold, so my counting probably isn’t even accurate. But we spent the day on the couch… together. Something we never get to do. He works full time and goes to school full time, and when we have time we are usually doing something he enjoys since his free time is so limited. But because it was my birthday I got to drag him into playing the Wii with me AND watching college football. Two things he could easily live without.

Soy Garlic Roasted Butternut Squash - Creamy roasted squash that is quickly tossed and marinated in a delicious garlic, soy and chili sauce before roasting. (Vegan & GF) | RECIPE at NomingthruLife.com

Soy Garlic Roasted Butternut Squash - Creamy roasted squash that is quickly tossed and marinated in a delicious garlic, soy and chili sauce before roasting. (Vegan & GF) | RECIPE at NomingthruLife.com
Soy Garlic Roasted Butternut Squash - Creamy roasted squash that is quickly tossed and marinated in a delicious garlic, soy and chili sauce before roasting. (Vegan & GF) | RECIPE at NomingthruLife.com

Sports to Logan are so entirely pointless. How he sees football (and this is my interpretation, which he has said is exactly how he thinks/feels) is… why would you want to run into each other at full force over a little oblong shaped ball? But me, on the other hand… GET HIM!!! I completely understand and get where he is coming from, and he himself is athletic in that he lifts and runs, he just doesn’t understand the contact sports. Which as I said, I get it. But Saturday and Sunday in this house the game is on. Read that as games, because all day “the game” is on. So, for Logan to sit on the couch and actually watch a football game with me for my birthday, yeah… it was definitely MY birthday. And I got a kick out of his attempts to yell at the screen and his interpretation of the refs calls.

Soy Garlic Roasted Butternut Squash - Creamy roasted squash that is quickly tossed and marinated in a delicious garlic, soy and chili sauce before roasting. (Vegan & GF) | RECIPE at NomingthruLife.com

I’m hoping there will be more days like these when he graduates. Time for us to actually spend it with each other. Even if it is just hanging out on the couch playing the Wii and letting time get away from us, so instead of making a delicious soup we throw a quick 15 minute stir-fry together so we don’t miss a second of it. I’m counting down the days till he is done.

Soy Garlic Roasted Butternut Squash - Creamy roasted squash that is quickly tossed and marinated in a delicious garlic, soy and chili sauce before roasting. (Vegan & GF) | RECIPE at NomingthruLife.com

So, just before I got hit with the cold, I made this delicious roasted butternut squash (again). I am so in love. Seriously, this is the best butternut squash I have ever had in my life. I also love that it’s a little different of a take on butternut squash. It has a little Asian-y action going on, but it plays so well with the soft tender roasted squash.

Now this cannot get any easier to make too and it’s just bursting with flavor (my two favorite concepts). The trick is to cut and coat your squash with the sauce BEFORE you even preheat your oven. Allowing it to sit and marinade allows for the squash to actually absorb the flavors instead of just being coated in them and then mostly cooked off. It’s REVOLUTIONARY. *side note: I seem to like CAPS in this post. Sorry if you hate CAPS. end note*

Soy Garlic Roasted Butternut Squash - Creamy roasted squash that is quickly tossed and marinated in a delicious garlic, soy and chili sauce before roasting. (Vegan & GF) | RECIPE at NomingthruLife.com

Once roasted, the squash has a very light kick from the chili paste, if kickin isn’t your thing, than just opt for dash, but it does help to add a little depth and pull the sauce together so I would still recommend using even just a small amount of it. And on the other hand if you want your nose to run, you could toss in more paste too.

Soy Garlic Roasted Butternut Squash - Creamy roasted squash that is quickly tossed and marinated in a delicious garlic, soy and chili sauce before roasting. (Vegan & GF) | RECIPE at NomingthruLife.com
Soy Garlic Roasted Butternut Squash - Creamy roasted squash that is quickly tossed and marinated in a delicious garlic, soy and chili sauce before roasting. (Vegan & GF) | RECIPE at NomingthruLife.com

If you haven’t tackled a butternut squash before you might be a little iffy on how to go about it. So the short and sweet version on owning your butternut squash and not allowing it to own you…

Cut the end and the top off of your squash. Then cut your squash in half horizontally, where the lengthy part of the squash meets the chubby bowl part. Then take your peeler to it, making sure to remove any green lines (they are bitter, and tough, get rid of them). Then you can scoop out the guts of your squash with a spoon. Now you can cut the round part in half and proceed to cut it into chunks. Then the long part of the squash can be sliced horizontally into round discs and then cut into chunks. This is the easiest way to manage those squashers and to get the most even cut pieces.

Soy Garlic Roasted Butternut Squash - Creamy roasted squash that is quickly tossed and marinated in a delicious garlic, soy and chili sauce before roasting. (Vegan & GF) | RECIPE at NomingthruLife.com

I’m not sure I’m going to be making butternut squash any other way for quite some time (with the exclusion of making a sauce, because I’ve had a cheese thing lately, and butternut squash =’s cheesy sauce). This would be fantastic on a holiday table. And I know it’s crazy early to even think about those holiday table days, but I’m just saying… this… on a holiday table… I’d be there.

**Oh hey! If you make any of Noming’s recipes, be sure to snap a photo and share them on twitter or instagram with #nomingthrulife so that the rest of us Nom’ers can see too! I mean you would only make my day and all if you did!**

Soy Garlic Roasted Butternut Squash - Creamy roasted squash that is quickly tossed and marinated in a delicious garlic, soy and chili sauce before roasting. (Vegan & GF) | RECIPE at NomingthruLife.com

Ingredients:

  1. 1 large butternut squash,  cut into 3/4 – 1 inch cubes
  2. 2 tablespoons grape seed oil
  3. 2 tablespoons Bragg liquid aminos
  4. 1 tablespoon coconut sugar
  5. 3 garlic cloves, pressed
  6. 1 teaspoon sambal oelek/chili paste
  7. 1 teaspoon red wine vinegar
  8. 1/2 teaspoon sea salt

Directions:

  • In a large bowl whisk together all ingredients besides squash. Add squash and toss to coat.
  • Preheat oven to 400 degrees while squash marinates, toss squash once or twice while oven preheats to evenly marinade. 
  • On a large baking sheet lined with parchment paper, spread squash out in a single layer. Depending on your baking sheet your may need to use two. If looking to caramelize squash, make sure to not overcrowd your pan(s). 
  • Roast squash for 20 minutes, stir and flip, then continue to cook for an additional 15-20 minutes or until all squash is tender. 
  • Serve immediately. 

Notes:

Interested in how to tackle a butternut squash for the first time, please check out the post to see how. Letting the squash marinade is key to flavor, so don’t skip out on allowing them to sit while the oven preheats.
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24 comments

  1. Traci | Vanilla And Bean -

    Sounds like a fabulous birthday my dear, even if one is setting on the couch watching THE GAME. OMGeee I’d die. Butt the important thing is, you two were together! And you were recovering. That’s a good thing, Meg. And school. It is SO time consuming, but SO worth it. Hang in there, Meg. This too shall pass. Delicious roasted squash, my dear! Love that spice and thank you for your tips on letting it marinate for a bit. Such a comforting and delicious recipe!

    • Meg -

      Insane how something as simple as hanging out of the couch with you’re beau can be so glorious. Especially when it’s a rarity. Almost there though, done in May. Then who know’s what the world has in store for us. Exciting and freaky as hell :) Definitely give your roasted veggies a little down time to marinade to really pull through any flavors you are going for. Makes a major difference. Thanks as always love!

    • Meg -

      Thanks Sina! I actually made a special Wednesday trip to the farmer’s market a couple weeks back even though my fridge and house were bursting with ingredients. All because I HAD to have the first round of butternut squash. So I am sooo in love as well right now. This is a great one because it is so easy but crazy on flavor. I’m super happy with it :)

  2. danielle is rooting the sun -

    Salutations from a fellow mario kart prodigy! ♥ Aren’t colds the absolute worst? Especially as birthday presents! Surprise! I hope you get well soon sweet lady. This recipe is gorgeous and makes my heart flutter. I have a desire for and covet all of the butternut during the autumn. It’s such a stellar squash. I love the flavors going on here. ♥

    • Meg -

      Hey girl hey! Doesn’t Mario Kart bring back some good memories? Ahhh… childhood. Where’d you go? I’d like to report that I think I’m back to normal. YAY! Now I should be good until Spring or next Fall again. One to two colds a year max year, so good to go again for awhile ;) My love for butternut squash is rather new really. I never fancied it much, but I think it’s because I had it in such boring forms… and I always crave flavor. Which this one packs. So I think this new found relationship is off to a good start :)

  3. Harriet Emily -

    Yum yum yum! This looks delicious, Meg! I’m always looking for ways to cook butternut squash and this sounds amazing. I love the addition of coconut sugar with the garlic. Mmm!!! I definitely need to try this. Such a perfect Autumnal dish!

    • Meg -

      Thanks so much Harriet! I’m the same way, always looking for a new or different way. And this one happened to just get all thrown together and BAM! It really is delicious and you are spot on with the caramelized notes of the coconut sugar and garlic playing so well together. I hope you find time in your busy kitchen days to make this one. It’s sooo worth it!

  4. Audrey @ Unconventional Baker -

    Aw, bummer about the cold, awesome about spending the day together on the couch. I’m with Logan btw on the sports thing. Those words could have been said by me about football… So I get him :). I did enjoy watching my dad watch sports though growing up — now that was entertainment :D

    I love love love roasted butternut squash btw — one of my favorite go-tos. Your version looks so yummy you’re making me want to have butternut for breakfast, lunch, and dinner {with a side of pumpkiny cheese… ;) }.

    • Meg -

      Hey it all worked out in the end right ;) Haha, I can definitely say I’m probably right there with your dad – acting ridiculously entertaining because I’m so steaming mad or in all my glory.
      By the way I COMPLETELY support butternut three times a day – go for it! I got your back!

    • Meg -

      I’m golden now – thank you! Normally we don’t pass any bugs between us… but it was my birthday and he really wanted to get me something special I guess. Thanks Ashley!

  5. RMAU -

    this sounds fantastic!! just when I was looking for something to do with my 3 remaining butternut squash. I have a serious addiction to soy sauce. I used to consume about a quarter of a bottle a day on veg until I became an old lady with high blood pressure.

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