Caramelized Butternut Squash

Caramelized Butternut Squash

This caramelized butternut squash recipe takes a creative twist by using Chardonnay Lemon Rosemary Wine Jelly instead of traditional sugar. The combination of sweet and tangy flavors creates a unique and delicious side dish that will impress your guests. Tossed in olive oil, the cubed squash is roasted until tender and then coated with the jelly for a final 10-15 minutes in the oven, resulting in a perfectly caramelized finish. This recipe is quick, easy, and a great way to switch up your regular squash routine.


  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1/4 cup Chardonnay Lemon Rosemary Wine Jelly


  1. Preheat your oven to 425°F (218°C).
  2. Toss the cubed butternut squash with 2 tablespoons of olive oil in a large bowl. Season with salt and black pepper to taste.
  3. Spread the butternut squash in a single layer on a baking sheet lined with parchment paper or aluminum foil.
  4. Bake the butternut squash for 20 minutes, then remove it from the oven.
  5. Drizzle the Chardonnay Lemon Rosemary Wine Jelly over the butternut squash, and toss gently to coat.
  6. Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the butternut squash is tender and caramelized.
  7. Serve the caramelized butternut squash as a side dish or use it as a base for other recipes.

    Enjoy your delicious and unique Caramelized Butternut Squash with Chardonnay Lemon Rosemary Wine Jelly!
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