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–+ servings
Sweetened Roast Squash – vegetarian recipe
Stav Kogan

Sweetened Roast Squash

This Sweetened Roast Squash recipe takes the natural, earthy sweetness of butternut squash and elevates it with a simple glaze of maple syrup and bright orange juice. It's an effortlessly elegant side dish that's perfect for a holiday table, yet simple enough for a cozy weeknight
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 serving
Calories: 123
Ingredients Method Nutrition

Ingredients
  

  • 1 medium butternut squash (about 2-3 lbs / 1-1.4 kg / 3.09 lb)
  • 1/2 tsp sea salt (3 g / 0.11 oz)
  • 4 tbsp orange juice (60 ml)
  • 4 tbsp pure maple syrup (60 ml)
  • Freshly grated nutmeg or ground ginger, to taste
  • For a savory twist, swap the maple syrup and orange juice for a drizzle of olive oil, garlic powder, nutritional yeast, and a pinch of cayenne pepper.

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Carefully chop the butternut squash into fourths lengthwise. Use a spoon to scrape out and discard the seeds and stringy pulp.
  3. Arrange the squash pieces, cut-side up, in a large casserole or baking dish.
  4. Sprinkle each piece evenly with sea salt.
  5. Drizzle 1 tablespoon (15 ml / 0.5 fl oz) of orange juice and 1 tablespoon (15 ml / 0.5 fl oz) of maple syrup over each quarter.
  6. Finish with a light dusting of nutmeg or ginger.
  7. Cover the dish tightly with foil and bake for 40–45 minutes, or until the squash is fork-tender.
  8. During baking, carefully remove the foil once or twice to baste the squash with the pan juices that have collected in the dish.
  9. Serve warm as a delicious side to your favorite grains and plant-based protein.
  10. Don't toss the seeds! Clean them, toss with a little oil and salt, and roast on a separate pan at 350°F (175°C) for 10-15 minutes until golden for a delicious, zero-waste snack.

Nutrition

Calories: 123kcalCarbohydrates: 31gProtein: 1.5g

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