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Honey Braised Butternut Squash

Here is one of two recipes demonstrated by Christina Pirello Oct 19th, 2019. 

Extra virgin olive oil
2 cloves garlic, thinly sliced
2 yellow onions, thin half moon slices
Sea salt
1 medium butternut squash, halved, seeded, diced (do not peel) 
Raw, local honey brown rice syrup
1 medium fresh maitake mushroom, broken into pieces
Juice of ½ fresh lemon
1 loaf whole grain bread, thickly sliced and toasted


Place a generous amount of olive oil, 1 clove minced garlic and 1 sliced onion over medium heat. When the onion begins to sizzle, add a pinch of salt and the maitake. Cook, stirring until the mushroom is tender and slightly browned at the edges, about 3-4 minutes. Scoop into a mixing bowl and wipe out the skillet.

Add a bit more oil and the remaining garlic and onion and saute with a pinch of salt for 2-3 minutes. Add diced squash and arrange to create one layer of squash on top of the onions. Add a drizzle of honey or brown rice syrup and season lightly with salt.
Cook, stirring occasionally until the squash is tender and lightly browned on the edges, about 10-12 minutes. (The cooking time will depend on your size of diced squash pieces.)

Scoop squash into mixing bowl with maitake and add lemon juice. Stir gently to combine and serve on whole grain bread.

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