Roasted butternut squash gets boring fast, and olive oil with salt is only going to carry you so far. Hoisin changes things. It’s thick and fermented and slightly sweet, and it coats the squash in a way that caramelizes in the oven into something far more interesting than the usual preparation. Ginger and garlic go in too, and everything comes out of the oven looking glossy and slightly charred at the edges. It’s worth keeping a bottle of Lee Kum Kee hoisin around just for this.
How to Make Hoisin Harvest Butternut Squash
Cube size matters
Cut the squash into even pieces so everything roasts at the same rate. Too large and the centers stay dense; too small and they’ll soften before getting any color. About an inch is right for 25 to 30 minutes at 400°F.
Don’t crowd the pan
Hoisin is sticky and if the squash is piled up it steams rather than roasts. Spread everything in a single layer with some space between pieces. A sheet pan with some room is better than a small baking dish packed full. 
Hoisin Harvest Butternut Squash
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Vegetarian, Gluten-Free
Description
Sweet and savory roasted butternut squash tossed in a vibrant hoisin glaze. A simple, flavorful side dish perfect for any meal.
Ingredients
- 4 cups (946 ml) Butternut Squash
- 3 cloves garlic
- 2 slices ginger
- 2 tbsp Lee Kum Kee hoisin sauce
- Salt and pepper
- 2 tbsp water
Instructions
- Preheat oven to 400°F (204°C).
- Toss butternut squash with ginger, garlic, and hoisin sauce; season lightly with salt and pepper.
- Arrange coated squash on a baking sheet.
- Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
Notes
- For a deeper hoisin flavor, marinate the butternut squash for at least 30 minutes before roasting.
- If you don’t have fresh ginger, you can substitute 1 teaspoon of ground ginger.
- Roasted butternut squash can be stored in the refrigerator for up to 4 days; reheat gently in a pan or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10
- Sodium: 300
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 5
- Protein: 3
- Cholesterol: 0
Frequently Asked Questions
Can I use pre-cut butternut squash from the store?
Yes, pre-cut squash saves prep time and works just as well here. Pat it dry before tossing with the hoisin mixture so the coating sticks properly.
What can I substitute for hoisin sauce?
A mix of soy sauce, a small amount of peanut butter, and a touch of honey mimics hoisin in a pinch. The flavor will be simpler but the dish will still work.
Should I peel the butternut squash before roasting?
For this recipe, peeled squash is standard since it is cut into cubes. The skin of butternut squash is edible when roasted, but it is quite tough if not removed.
How do I prevent the hoisin glaze from burning in the oven?
Keep the oven at 400F and stir the squash once halfway through roasting. Hoisin contains sugar and can char if the heat is too high or the pieces are left unturned.
