Roasted Butter Squash with Citrus Gastrique

Try this recipe for your Michigan squash and potatoes from Jermond Booze of Taste the Diaspora in Detroit.




  • 1 bunch of finely chopped parsley
  • ½ cup crushed cashews – no salt


  1. Heat your oven to 400 degrees
  2. Peel and dice butternut squash and sweet potatoes. Dice into quarter-inch cubes.
  3. Toss diced sweet potatoes and squash with oil and salt. Place on a lined sheet tray and roast in a pre-warmed oven for about 15-20 minutes or until cubes are tender but not mushy.
  4. While the veggies are cooking add your vinegar, water, orange zest, and brown sugar to a medium pot. Bring ingredients to a boil then reduce to a simmer and cook until the liquids reduce to a thin syrup. This takes around 20 minutes but can take longer.
  5. Once your gastrique has cooled slightly toss it with your roasted vegetables. Toss in your fine chopped parsley and cashews. Check for salt levels then ENJOY!

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