Roasted Butternut Squash with Strawberry Molasses


Butternut Squash 4


Servings: 10-12


  • 1 Butternut Squash
  • 6-9 fresh strawberries-you may also use frozen
  • 1/2-3/4 cup molasses
  • parchment paper

Directions: Preheat Oven to 350 degrees.

Cutting the Squash:

Before you begin to cut the squash make sure you have properly washed it.  Use a knife that isn’t dull and is sharp enough (squash is tough to cut as it is and a dull knife is just as dangerous).  Begin by cutting off the neck of the squash horizontally.  Then cut the squash in half vertically (you will then remove the excess seeds).  Don’t waste the seeds (bake them for 15 minutes for a tasty snack with cinnamon).

Once you have removed the seeds, cut the squash into 1 1/2-2 inch diameters.  Please see pictures below:

Squash 1

Squash 3


Squash 4 Place the squash pieces on a baking sheet lined with parchment paper.

In a small saucepan on low-medium heat, heat the molasses and strawberries together (be sure to mash the strawberries in the pan while they are softening up).  This process should take up to 15 minutes.  Once the molasses sauce is finished, drizzle it over the butternut squash pieces.  Bake in the oven for over 1 hour, keeping an eye on the squash as it bakes.

The skin isn’t removed on the squash because it contains a vast amount of nutrients! This squash is also a great source of Vitamin A (Beta-Carotene) which helps with your vision and healthy radiant skin.


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