Roasted Butternut Squash with Maple Glaze ♥

So simple, so fall, so perfect!If summer's unexpected romance was with green beans, then the fall's affair is with butternut squash. This is -- what, the third? fourth? -- time I've cooked butternut squash and its cousins the acorn, the kabocha, the buttercup and other winter squashes.

Such a classic winter squash recipe, this! Squash + pantry + oven = delicious.

If you're nervous about cutting butternut squash, try another recipe, one where you can roast a whole butternut squash or you can put the squash into the microwave for three minutes and then it'll cut like a dream.

But this small (just two pound) butternut squash cut quite easily. I put the cutting board on top of a silicone baking sheet so that it wouldn't slip around.

NEXT TIME
  • The inspiring recipe suggested coating a baking sheet with cooking spray, which I did. Midway through cooking, the squash started to spit out moisture and sugar. Next time I'll try rubbing oil on the flesh itself, which might seal in the flavor better. [Later: I tried this. It did help but didn't entirely prevent the seepage.]
  • The inspiring recipe called for a tablespoon of butter and 2 tablespoons of maple syrup, which turned out to be 2X what was needed for a two-pound butternut squash -- I actually scooped out the goopy stuff before taking the picture.

ROASTED BUTTERNUT SQUASH with MAPLE GLAZE

Hands-on time: 10 minutes
Time to table: 75 - 90 minutes
Serves 4

1 two-pound butternut squash

1/2 tablespoon unsalted butter
1 tablespoon maple syrup
Salt & pepper to taste

Set oven to 400F. Wash squash well, especially on the stem and blossom ends, where gunk can accumulate. Carefully cut the squash in half, lengthwise. Scoop out the seed and gunk and discard. Brush the flesh lightly with olive oil (or spritz a baking sheet with cooking spray or olive oil), place face-down on a baking sheet. Place in oven even if not fully heated and roast for 60 - 75 minutes, until a knife slips into the flesh easily.

In a small bowl, melt the butter and maple syrup in the microwave in ten-second increments til melted. Stir together and season with salt and pepper. Brush the cut-side of the squash with the mixture and return to the oven for about 5 minutes, until the glaze sets. Cut each half into two pieces and serve.


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5 comments:

It's nice to know that a whole two-pound squash can be sweetened with just a tablespoon of maple syrup. So many recipes use too much maple syrup or honey, and the vegetables come out absolutely cloyingly sweet.

Thanks for the recipe! I just bought a giant butternut squash yesterday and wasn't really sure what to do with it.

Very timely for me. I have a butternut squash waiting to be cooked on the counter. I bet the maple syrup will entice my kids, too.

I'll have to search your pumpkin recipes. Our garden yielded 16 sugar pumpkins.

What a beautiful fall dish! The color is lovely.

Lydia ~ I was surprised, too. Hmm. I bet it's because it's added late, so doesn't soak in. There was no flavor compromise, however. In fact, hmmm, it maybe put the sweetness on the outer layer, leaving the inside flesh all about the squash.

Alison ~ Good! This is extra easy!

Sarabeth ~ 16 pumpkins! That will keep you busy. I'm experimenting with fresh pumpkin now, look for a recipe or two, soon ...

Kelly ~ Color, for sure!

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna