Maple syrup and roasted root vegetables go together like bread and butter. If you need proof, try this Maple Glazed Squash. Using a total of four ingredients, squash is transformed into a fall side dish worth its weight in gold!
The people that eat the food prepared by Lord Byron’s Kitchen love to eat Maple Glazed Squash. It’s funny really; sometimes they get very excited about what I’m making for the blog, and sometimes, they are conveniently, “not hungry.” Usually, those are the times when I use an ingredient they’re not fond of, like beets, for instance.
When I cook with most of the other common root vegetables, such as potatoes, turnips, radishes, carrots, or even parsnips, they are overjoyed and can’t wait for me to finish taking the pictures so that they can dig in. Maple Glazed Squash was one such dish.
INGREDIENTS NEEDED FOR THIS RECIPE:
- Squash – I’m using butternut squash, but you can use other types. See the next section for more options.
- Olive Oil – The prevents sticking and helps with browning and caramelization.
- Maple Syrup – You need very little! Squash is already sweet, but the maple syrup will add flavour and aroma too.
- Cinnamon – Just a little bit goes a long way here. It adds flavour, of course, but cinnamon is a warming spice, and it pairs very well with sweet sides.
- Salt and Pepper – I did not include these in my total ingredient count, because everyone has salt and pepper on hand already!
SQUASH VARITIES AND OPTIONS
Squash comes in varies shapes and sizes; types and flavours too. You can use several types of squash in this dish, which is why I didn’t include a squash name in the title of the recipe.
I used butternut squash, because we are familiar with it and we love the taste and texture. I would also consider using acorn squash; it would be tremendous in this dish. There’s already a recipe here at Lord Byron’s Kitchen for Roasted Acorn Squash. There’s no maple syrup in that recipe. You could certainly add a tablespoon of maple syrup to the mix, or you can leave it out for a more savoury side.
You can also use delicata squash, kabocha, or regular cooking pumpkin. Delicata and kabocha are a little harder to find, depending on where you live, but pumpkin, acorn, and butternut squash can be found just about anywhere. If you can locate a delicata, you might be happy to learn that you can eat the skin too. No need to peel it away!
MORE ROOT VEGETABLE SIDES
I’m a huge fan of roasting vegetables. And, I love root vegetables much more than leafy, green vegetables! You can find many of my roasted veggie sides right here. Try my Roasted Jumbo Carrots – you don’t need jumbo carrots. You can use regular-sized carrots, just lower the roasting time. How about Roasted Parsnips or Roasted Potatoes with Crunchy Onions?
NOT ONLY EASY, BUT INEXPENSIVE TOO!
Maple Glazed Squash is an uncomplicated dish with so much flavour. As you know, Lord Byron loves a dish that is inexpensive and easy to prepare. Well, add this dish to that particular section of your recipe book or box, because you’ll want to keep this one.
It’s so easy; toss all of the ingredients into a bowl. Toss to coat well. Pour onto a parchment-lined baking sheet and roast for forty minutes. Remove, plate, and enjoy! So easy and so delicious!
Maple Glazed Squash
- 1 large butternut squash, peeled, seeds and pulp discarded, flesh cut into 1 inch cubes
- 1 tablespoon olive oil
- 1 tablespoon maple syrup, plus more for garnish (optional)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Preheat oven to 400 degrees. Prepare a baking sheet by lining it with parchment paper.
- In a large bowl, add all of the ingredients and toss well to combine and coat.
- Pour ingredients onto prepared baking sheet. Spread squash out so that the pieces are not touching.
- Place in the oven and bake for 25 minutes.
- Remove from oven, use tongs to carefully turn over each piece of squash. Return to oven and bake for another 15 minutes.
- Transfer roasted squash to a serving dish and drizzle with more maple syrup. (Optional) Serve immediately.