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 five 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 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, turnip, carrot, or squash, 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.
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. 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!
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!
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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.
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