Maple-Roasted Squash With Sage and Lime for Two

Name: Maple-Roasted Squash With Sage and Lime for Two
Total time: 35 min
Yield: 2 servings
Ingredients: 3 tablespoons maple syrup; Large pinch of ground cayenne or chile powder; 2 tablespoons unsalted butter, cut into 1/2-inch cubes; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; Large pinch of coriander seeds; 1 pound winter squash, such as dumpling, delicata or butternut, halved, seeded and sliced into 1/2-inch thick (you don’t have to peel it); Fresh lime juice, for serving; 1 tablespoon chopped fresh sage leaves, for serving

By Melissa Clark

Published Nov. 11, 2020

Maple-Roasted Squash With Sage and Lime for Two — Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

Total Time: 35 minutes
Rating: 4(558)
Comments: Read comments

Slathered with a mildly spicy maple glaze, chunks of winter squash are roasted until velvety soft and browned at the edges, then brightened with lime and fresh sage just before serving. Unless you’re using a squash variety with a particularly thick rind, you don’t need to peel the squash before roasting. The skins of butternut or delicata roast up wonderfully crisp, adding texture to each bite.

Featured in: A Sweet, Simple Menu of Thanksgiving Recipes for Two

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Ingredients

Yield:2 servings

3tablespoons maple syrup
Large pinch of ground cayenne or chile powder
2tablespoons unsalted butter, cut into ½-inch cubes
½teaspoon kosher salt
¼teaspoon black pepper
Large pinch of coriander seeds
1pound winter squash, such as dumpling, delicata or butternut, halved, seeded and sliced into ½-inch thick (you don’t have to peel it)
Fresh lime juice, for serving
1tablespoon chopped fresh sage leaves, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 425 degrees. If you like, line a rimmed baking pan with parchment paper or foil. (It’s not necessary but will prove helpful when cleaning up.)
Step 2
In a small pot over medium-high heat, combine maple syrup and cayenne in a small pot. Bring to a simmer and let cook until it reduces by a third, 1 to 3 minutes. Add butter and let it melt. Turn off heat and mix in salt, pepper and coriander.
Step 3
Spread the squash out on the pan and spoon maple mixture over the pieces, turning them to coat. Roast until the pieces begin to soften, 15 minutes. Turn the squash pieces over and roast until glazed and tender, 10 to 20 minutes more. Drizzle lime juice and scatter sage leaves over the top for serving.

Ratings

4 out of 5

558 user ratings

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Comments

Pups2244 years ago

Who needs Thanksgiving. I just came from the greenmarket and will make these tonight.

Karen4 years ago

For a touch more flavor and crunch and about 2 minutes of work, while the squash bakes saute sage in a small amount of EVOO for about 30 seconds to crisp it. Drain on a paper towel (if you don't want the extra oil). I used 3x the amount of sage called for. When the squash comes out of the oven crumble on the sage and add 1/2 cup chopped toasted hazelnuts or pecans, if desired.

maeve4 years ago

But squash is in season now. Eat the real thing; you won't regret it.

Mark4 months ago

Can this be made ahead of time and reheated?

Leslie6 months ago

Delicious. Next time I will cut the squash into chunks and mix with the glaze before roasting. With slices, it is difficult to coat the glaze.

Lisa7 months ago

Can I make this ahead for Thanksgiving? Has anyone tried reheating it?

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