In the Kitchen: Roasted butternut squash - KMSP-TV

In the Kitchen: Roasted butternut squash

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A Minnesota restaurant is celebrating a big award. Highland Park's "Joan's in the Park" was just named a winner of OpenTable Diners' Choice Awards for the top 100 restaurants in the United States that specialize in American food.

The list of winners is derived from more than 5 million reviews of more than 15,000 restaurants submitted by OpenTable diners in all 50 states and the District of Columbia. Chef Susan Dunlop celebrated her win with a visit to the FOX 9 kitchen to cook up some roasted butternut squash.

Watch the video for more information.

Roasted butternut squash


  • 2 lb Butternut squash peeled, seeded and cubed
  • 1 Tbsp. Olive oil
  • 1 tsp. Kosher salt
  • 2 Tbsp. Browned butter
  • 1 tsp. Red pepper flakes
  • 3 oz. Gorgonzola dolce cheese
  • 1 Tbsp.. Honey
  • 1 Tbsp.. Maple Syrup

NOTE: Browned butter can be made by melting a stick of butter in a sauté pan on medium high heat. Once it is melted watch it carefully and continue to cook and using a wire whisk, whisk the butter until it turns a golden brown. Be careful not to burn the butter by removing it from the heat as soon as it turns brown and continuing to whisk until it is slightly cooled.


  1. Using a large mixing bowl toss butternut squash with olive oil and salt
  2. Transfer squash to a baking sheet and place in a 500 degree oven and roast until browned on the bottom and cooked through approximately 10 to 15 minutes.
  3. Steps one and two can be completed in advance
  4. When ready to serve, add browned butter and red pepper flakes to a sauté pan and place on medium high heat.
  5. Add the squash and toss to coat with the butter.
  6. Cook for approximately 5 to 10 minutes until heated through.
  7. Remove the pan from the heat, add the gorgonzola, the honey and maple syrup and toss until the gorgonzola is slightly melted.
  8. Serve immediately.
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