WEEKDAYS 1e|12c|p

Sweet and Spicy Butternut Squash with Salsa Verde

Mario Batali
Servings: 4
30 to 45 min
Part 1 of 2

This squash recipe is perfect as a Thanksgiving side!

  • Ingredients
  • step-by-step directions
Sweet and Spicy Butternut Squash with Salsa Verde
  • 1/4 cup extra-virgin olive oil
  • 1 pound butternut squash (peeled, seeded and cut into 1-inch cubes)
  • 4 cloves garlic (thinly sliced)
  • 1 teaspoon crushed red pepper flakes
  • 3 tablespoons red wine vinegar
  • 3 tablespoons honey
Salsa Verde
  • 1 cup parsley leaves (packed)
  • 1 cup mint leaves
  • 3 tablespoons capers (drained)
  • 2 large oil-packed anchovy fillets (drained and chopped)
  • 1 clove garlic (chopped)
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper (to taste)
  • In a large sauté pan, add the olive oil and heat over medium-high heat. Add the squash and garlic and cook until golden brown, about 4-5 minutes.
  • Add the red pepper flakes, vinegar, and honey, and bring to a boil. Reduce the heat to a simmer until the liquid is reduced to a syrupy glaze and the squash is tender, about 10-12 minutes.
  • Remove from the heat, garnish with salsa verde and serve.
  • For the Salsa Verde: in the bowl of a food processor, add the parsley, mint, capers, anchovies, and garlic and pulse to form a paste. While the machine is running, slowly add the olive oil. Season with Kosher salt and freshly ground black pepper and serve over squash.


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