Sweet Soy Butternut Squash
Prep time
Cook time
Total time
Roasted butternut squash tossed in a mixture of sweet soy sauce and chili oil.
Serves: 3-4 as a side
  • 1 2-pound butternut squash, peeled and cubed
  • 2 tablespoons kecap manis (sweet soy sauce - if you don't have it, replace it with regular soy sauce and double your agave or honey)
  • 2 tablespoon regular soy sauce
  • 1 tablespoons olive oil
  • 1 tablespoon honey or agave
  • 2 teaspoons hot chili oil
  • ½ teaspoon sesame oil
  • red pepper flakes, for garnish
  • sliced scallions, for garnish
  1. Preheat your oven to 400 degrees F. Line a baking sheet with foil or parchment and set aside.
  2. Peel and cube your squash, scooping out and discarding the seeds. Place the squash on your prepared baking sheet. Whisk together your kecap manis, soy sauce, olive oil, honey, chili oil, and sesame oil and toss the squash in it. Place the squash in the oven and roast for 30-35 minutes, until the squash is tender. Sprinkle with crushed red pepper flakes and sliced scallions, then serve warm.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2013/04/29/sweet-soy-butternut-squash/