Butternut squash roasted in halves with maple syrup and butter pooled in the bowl. The edges caramelize, the middle turns to custard. Thanksgiving, but also the easiest side there is.
Ingredients
- 1 butternut squash, halved lengthwise, seeds scooped
- 2 tablespoons butter
- 3 tablespoons Skarda pure maple syrup
- Salt, pepper, a pinch of cinnamon or nutmeg
- Optional: toasted pecans and a few sage leaves to finish
Method
- Heat the oven to 400 F. Score the cut side of each half in a diamond pattern, about half an inch deep.
- Set the halves cut side up on a sheet pan. Put a tablespoon of butter in each bowl, pour the maple syrup over the flesh, and season.
- Roast 45 to 55 minutes, basting with the pooled maple butter twice, until a knife goes in with no resistance and the edges are dark.
- Serve in the skin, or scoop and mash with the juices from the pan.
Notes
- Same method for acorn squash and delicata; check at 35 minutes.
- Leftovers make the best squash soup: blend with stock and a splash of cream.