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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
- 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
- Preheat oven to 425° F.
- 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.
- 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.
- You can puree the glaze if desired for a smoother consistency, or leave with lemon zest and ginger threads for texture.
- Serve squash with a drizzle of glaze on top.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Savory (Winter) Squash Recipe