Maple Roasted Squash With Sage And Lime For Two Recipes

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MAPLE-ROASTED SQUASH WITH SAGE AND LIME FOR TWO



Maple-Roasted Squash With Sage and Lime for Two image

Slathered with a mildly spicy maple glaze, chunks of winter squash are roasted until velvety soft and browned at the edges, then brightened with lime and fresh sage just before serving. Unless you're using a squash variety with a particularly thick rind, you don't need to peel the squash before roasting. The skins of butternut or delicata roast up wonderfully crisp, adding texture to each bite.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 35m

Yield 2 servings

Number Of Ingredients 9

3 tablespoons maple syrup
Large pinch of ground cayenne or chile powder
2 tablespoons unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Large pinch of coriander seeds
1 pound winter squash, such as dumpling, delicata or butternut, halved, seeded and sliced into 1/2-inch thick (you don't have to peel it)
Fresh lime juice, for serving
1 tablespoon chopped fresh sage leaves, for serving

Steps:

  • Heat oven to 425 degrees. If you like, line a rimmed baking pan with parchment paper or foil. (It's not necessary but will prove helpful when cleaning up.)
  • In a small pot over medium-high heat, combine maple syrup and cayenne in a small pot. Bring to a simmer and let cook until it reduces by a third, 1 to 3 minutes. Add butter and let it melt. Turn off heat and mix in salt, pepper and coriander.
  • Spread the squash out on the pan and spoon maple mixture over the pieces, turning them to coat. Roast until the pieces begin to soften, 15 minutes. Turn the squash pieces over and roast until glazed and tender, 10 to 20 minutes more. Drizzle lime juice and scatter sage leaves over the top for serving.

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Top Asked Questions

How to cook butternut squash roast?
Roast for about 30 to 40 minutes, turning occasionally, or until the squash is tender and lightly browned. Sweet spiced roasted butternut squash: Omit the onions, sage, and pepper. Add 2 tablespoons of maple syrup, ​1/2 teaspoon of cinnamon, and a dash of cayenne pepper to the squash along with the olive oil. Toss and roast as directed.
How to cook squash on the stove?
Slice in half lengthwise and scoop out seeds. Cut the squash into 1-inch cubes. Toss the squash and onion chunks with the olive oil, pepper, and sage. Arrange on the prepared baking sheet. Sprinkle with salt and pepper. Roast for about 30 to 40 minutes, turning occasionally, or until the squash is tender and lightly browned.
What can I do with leftover butternut squash?
This roasted butternut squash is a snap to fix. Just toss cubes with olive oil, sage, and optional onions and roast. The onions add a nice flavor, but they can be left out. Or you might try this colorful recipe for ​ roasted Brussels sprouts and butternut squash with cranberries and pecans .

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