Thanksgiving Ginger Beer-Glazed Butternut Squash with Gremolata


Ginger Beer-Glazed Butternut Squash with Gremolata


  1. 2 pounds butternut squash, peeled and cut into 3/4-inch cubes
  2. 2 tablespoons olive oil
  3. Salt and freshly ground black pepper to taste
  4. 1 cup ginger beer
  5. 1/4 cup maple syrup or honey
  6. 1/4 cup chopped fresh cilantro leaves
  7. Zest of one lemon
  8. 2 cloves garlic, minced
  9. 1/4 cup grated Parmesan cheese


  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss together the butternut squash, olive oil, salt, and pepper until evenly coated. Spread out in an even layer on a baking sheet lined with parchment paper or aluminum foil.
  3. Roast for 25-30 minutes, stirring halfway through, until the squash is tender and slightly browned around the edges.
  4. While the squash roasts, prepare the ginger beer glaze by combining the ginger beer and maple syrup or honey in a small saucepan over medium heat. Bring to a simmer and cook for about 10 minutes, or until reduced by half and thickened slightly. Set aside.
  5. To make the gremolata, combine the chopped cilantro, lemon zest, minced garlic, and Parmesan cheese in a small mixing bowl. Mix well and set aside.
  6. Once the squash is done roasting, transfer it to a serving dish. Drizzle the ginger beer glaze over the top and sprinkle generously with the prepared gremolata. Serve immediately as a side dish or appetizer.