Roasted Butternut Squash
Indulge in the natural sweetness of oven-roasted butternut squash, enhanced with a delicate maple glaze and the earthy aroma of fresh sage. This recipe delivers perfectly caramelized edges and a tender, melt-in-your-mouth interior that complements any autumnal feast.
Prep
15m
Cook
30m
Serves
4
1 Ingredients
| Qty | Ingredient |
|---|---|
| 2 lbs 900 g | Butternut Squash (peeled and cubed into 1-inch pieces) |
| 2 tbsp 30 ml | Extra Virgin Olive Oil |
| 1 tbsp 15 ml | Pure Maple Syrup |
| 1 tsp 5 g | Kosher Salt |
| 0.5 tsp 1 g | Freshly Ground Black Pepper |
| 1 tbsp 3 g | Fresh Sage Leaves (minced) |
| 0.25 tsp 0.5 g | Ground Cinnamon |
2 Method
Step 1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
Step 2. In a large mixing bowl, combine the cubed butternut squash, olive oil, maple syrup, salt, pepper, and cinnamon. Toss thoroughly to ensure every piece is evenly coated.
Step 3. Spread the squash cubes in a single layer on the prepared baking sheet, ensuring they aren't overcrowded to allow for proper caramelization.
Step 4. Roast in the center of the oven for 25 to 30 minutes, tossing the squash halfway through with a spatula.
Step 5. Remove from the oven when the squash is fork-tender and the edges are golden brown.
Step 6. Sprinkle the fresh minced sage over the hot squash, toss gently, and serve immediately.
💡 Chef's Tips
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Ensure your squash cubes are uniform in size to guarantee they all cook at the same rate.
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Avoid overcrowding the pan; if the pieces are too close together, they will steam rather than roast and won't get those crispy edges.
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For a savory twist, add 1/2 teaspoon of garlic powder to the spice mix.
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To make peeling easier, microwave the whole squash for 1-2 minutes to soften the skin before using a vegetable peeler.
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