Roasted Squash with Maple-Ginger Glaze

By Vicky | Things I Made Today
November 2, 2014
6 Comments


Author Notes: When I'm looking for a quick dish to serve that has all the tastes of fall, I turn to this recipe. The hardest part is getting all your squash seeded and cut, then it's into the oven it goes. The sauce, which makes the squash shine, takes only a couple minutes to make on the stovetop. Serve this at your next dinner party, and don't tell anyone it was so easy.
Vicky | Things I Made Today

Food52 Review: Ahhh, a recipe after my own heart! Few ingredients, simple instructions, and quick to throw together—now we're cooking! This one works for me in all those ways, while being absolutely delicious. It tastes and smells of fall, and is a beautiful side dish for a chilly night's supper. And if that sweet and tangy glaze happens to meet up with some grilled pork or chicken on your plate, all the better! Drop by your farmers market and get your squash on.Wendy Perry

Serves: 2-4

Ingredients

  • 2 1/2 pounds acorn, delicata, or butternut squash, seeded and cut into long 1/2 inch thick pieces
  • olive oil
  • Kosher salt
  • freshly ground black pepper
  • 2 tablespoons butter
  • 1/4 cup maple syrup
  • Juice and zest of one small lemon
  • 2 inches ginger, grated
  • 2-3 tablespoons water

Directions

  1. Preheat oven to 425° F.
  2. Arrange squash pieces on a baking dish in a single layer. Drizzle with olive oil and sprinkle a generous amount of salt and pepper on top. Bake for 20-25 minutes, flipping halfway through, until squash is nicely browned and tender.
  3. Meanwhile, melt butter in a small saucepan over medium-low heat. Let butter brown a little, then add maple syrup, lemon zest, and ginger. Mix well. Stir in water, one tablespoon at a time, until the sauce loosens a little. Remove from heat and add lemon juice.
  4. You can puree the glaze if desired for a smoother consistency, or leave with lemon zest and ginger threads for texture.
  5. Serve squash with a drizzle of glaze on top.

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Vegetable|Fall|Winter|Christmas|Thanksgiving|Side

Reviews (6) Questions (0)

6 Comments

Cheryl M. November 19, 2017
Oh my gosh! This sauce is SO YUMMY!! I literally had to lick the pan! So, so good. Thank you! I loved it, but I also added spiced, roasted pecans, just for a crunchy addition.
 
caarin November 12, 2016
I have been making acorn squashes once a week since they are in season at the moment. I'm not a huge fan of sweet squash recipes. My default it sage and butter - but wow!! I made this last night and it was gorgeous! Sweet, tangy, salty...love!! It actually tasted fancy - it would be perfect for the holidays. I think the glaze could also be used to flavor a squash purée if you were serving a crowd but I love the rustic look of the rings on the plate.
 
Sharol November 11, 2016
I've been seeing more and more acorn and delicata squash recipes that do not call for peeling the squash. I love how rustic it looks and how much easier it is, but is the skin edible, or do you have to eat around it?
 
Thelma H. November 11, 2016
Absolutely...the only squash I peel is butternut squash. Acorn and delicata squash skin is edible.
 
Cookie November 11, 2016
Looks delicious. Can we leave the rind on the squash?
 
Thelma H. November 11, 2016
Yes... delicata and acorn rind is edible...do peel butternut squash.