Maple-Roasted Squash With Sage and Lime for Two Recipe (2024)

Ratings

4

out of 5

526

user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Pups224

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

Karen

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.

maeve

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

SR

Who needs maple syrup...or anything additional! Delicata squash on its own is sweet and delicious!

Karen Artiaco

If you’re looking to make this recipe really easy, buy a package of frozen winter squash, toss in pot with maple syrup mixture, spread on baking parchment lined pan (or silpat sheet) in sheet pan and bake until soft and glazed. Stir a couple times during baking.

Vito

I think it's easier to mix the butter/maple combo in a bowl with the squash, then lay out on parchment paper lined half sheet. I also used 2 pounds and it was good for two people with just a bit left over

Martha

Make this easier. Prepare the glaze and put it in the large bowl you use for everything. Cut up the squash, add to the bowl, and toss with your hands or a spoon. Tip the now perfectly evenly coated squash pieces onto the ( definitely parchment paper covered who wants to scrub a pan) baking sheet and slide it into the oven

kathryn

Unbelievably delicious- a great use of butternut squash, which I'm crazy about. I used dried sage and powdered coriander, as that's what I had on hand. And a homemade blended chili powder. It's a wonderful recipe and could easily be a main vegetarian course.

A

I did this with honey and coconut sugar instead of maple syrup (all I had) and it came out great. The lime is an amazing touch. Also I fried the sage leaves instead of raw, adds a light crunch.

Lauren

Made with acorn squash. Didn't have coriander, used garam masala instead and it was delicious! The lime was a surprisingly nice touch.

Carol Parker

I made this today but tripled the recipe (used butternut squash which I did peel). For those who also wish to upsize it, you probably do not need to increase the maple syrup and butter that much. It made too much liquid which baked some of the squash into little islands surrounded by maple candy on the parchment paper. It was delicious though. Also, I used ground coriander rather than coriander seeds. The whole seeds seemed too large to me.

Maya W.

Absolutely delicious. I fried the sage in a little olive oil to make them crispy, and used Berbere in place of the cayenne pepper, and vegan butter in place of butter. My partner normally does not like squash but he was obsessed with this dish. It's not really a whole meal on it's own, so maybe a risotto or something would be nice to have with it?

Shavaun

Did a mix of butternut (peeled) and delicata and threw in 1/2 can of drained chickpeas. Served over a wild rice blend to which I added some chopped dried cherries. So easy and SO delicious as well as a nice blend of textures .

Alice

Amendment--the clumps of candied glaze were lovely. Making this again tonight! Glaze may appear burned/over-hardened but don't despair; it is not.

Alice

Much of my glaze ended up as clumps of dark brown "candy" after scraping pan! Definitely start on low side of time. Monitor.

eleanor

Wasn’t able to find the right kind of squash for this, ended up with acorn which may have affected the result (love delicata- wish I had it). Doubled the sauce and made it a tad spicier than what this recipe called for, I liked it better saucier.

Emma

As others have noted, this is the only squash recipe I’m ever using again!! I’ve made it a few times using delicata and tossing everything (except sage and lime) in a bowl before roasting. I always make a little extra glaze, too. I’ll sub powdered coriander if I don’t have seeds around. It’s an easy weeknight side, but for Thanksgiving I’m tripling the batch and will try fried sage, as others have noted. The sage & lime really make the dish!

ERH

The squash was delicious, but the glaze started burning onto my (thankfully parchment-lined) baking sheet within the first 15 minutes of cooking. Next time I will toss the squash with olive oil, salt and pepper, roast most of the way and add the glaze for the last 5-10 minutes of roasting.

SB

It turns out if you use honey instead of maple syrup by mistake, it's still very good. And I agree that doubling the recipe is a great idea! These get eaten quickly.

BD

The only mistake I made was grinding the coriander seeds. It was really fantastic!

Einar

Great sauce, double down on the amount, it stands on it's own.

Carol Reid

Has anyone ever roasted different varieties of squash at one time? Looks like that’s what they did in the photo and it’s gorgeous and would also be interesting. But wondering if roasting times would vary.

bistro35priscilla

Simply delicious! Best way I have EVER prepared butternut squash; spicy, tangy, sweet. Easy! No struggle peeling the squash or scooping out roasted squash before serving. The skin was totally edible in this recipe. Recommend using parchment paper for easier cleanup. Served with Halibut with Brown Butter, Lemon and Sage; made a fantastic meal. Will be on the Thanksgiving menu this year for sure.

KatyDaly

I skipped the lime because Husband is not a fan, Heated the maple syrup, butter and nice piece of fresh hot red pepper briefly in a pan. I think the coriander seeds are a must. And, as mentioned in a previous comment, I used extra fresh sage, and I think it would have been even better if crisped in olive oil first. I just roughly chopped it and let it roast with the squash. I loved this dish! I might try at a higher temp next time so that the squash gets a bit crispier.

dimmerswitch

Chose delicata for the squash and cayenne in the "or chili powder" option, made exactly as written, perfectly delicious outcome. Keeper. Note: Took a little under 10 min finish once turned over in step 3.

Shelby

Very tasty. Sauce was pretty thick and hard to evenly coat the squash with, but it still worked out well. Easy to throw together, would make again.

Private notes are only visible to you.

Maple-Roasted Squash With Sage and Lime for Two Recipe (2024)

FAQs

Do you peel squash before baking? ›

You don't have to peel it before roasting. That's right. You do not have to suffer through peeling an entire slippery butternut squash if you're going to roast it. The skin is perfectly safe to eat, and it's hardly noticeable after a nice roast in a hot oven.

How do you cook Ina Garten acorn squash? ›

Place 1/2 tablespoon butter and ½ tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40-60 minutes, depending on the size of the squash, until tender when pierced with a small knife.

What has to be done to a winter squash before cooking? ›

Cooking Whole

Cut the squash in half, clean out the seeds with a spoon and place cut-side down on an oiled sheet pan or lasagna dish. Add about 1/4 inch of water to the pan and bake at 375 degrees for 45-50 minutes, or until you can easily poke through the squash with a fork.

Do you leave skin on squash when roasting? ›

You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

Do you eat the skin of roasted acorn squash? ›

Next time you roast a squash like acorn, butternut or honeynut, try leaving the skins on and give them a nibble. Be sure to scrub the skin well, Joyce recommends, to remove any dirt or debris. The pleasantly chewy texture may just surprise you, plus you can never go wrong with more fiber.

Can you eat the green skin on acorn squash? ›

Yes, You Can Eat the Skin of Acorn Squash and Other Winter Squashes—Here's How. Some varieties, like acorn squash and honeynut, have tender, tasty skin. Others, not so much.

Do you cook acorn squash with the skin on? ›

Good news: you don't need to peel acorn squash. Its hard, grooved skin softens significantly as it cooks, and it's edible, too. If you do want to remove the skin, wait until after you cook it, at which point it will peel right off.

Which squash is best for roasting? ›

Tan and smooth, the versatile butternut squash has sweet, nutty flesh that works well in baked, boiled, and steamed preparations, but it's particularly well suited to deep roasting. A butternut squash can keep for up to six months.

What temperature do you bake squash at? ›

Butternut squash, cut into 1-inch cubes, should be perfectly roasted after about 25 to 35 minutes in an oven heated to 400 degrees F. When it's done, the squash should be lightly browned and easily pierced with a fork.

Should I roast squash before freezing? ›

Acorn squash can either be frozen raw or cooked. Cooking before freezing is recommended if a longer shelf life is desired. Frozen raw squash can be roasted, steamed or boiled, but do not thaw beforehand. Cooked frozen squash can be mashed, puréed or added to pasta and risotto dishes or soups.

Do you cook squash with the skin on? ›

Some squash skin is edible, while other types of squash have tough skin that can be removed before cooking. Remove the skin of butternut, hubbard, buttercup, and turban squash. If you enjoy the taste, leave the skin on acorn, spaghetti, kabocha, and zucchini squash.

Should yellow squash be peeled before cooking? ›

Yellow squash does not need to be peeled, because the skin is so tender and thin. If you do prefer to peel your squash, peel it just like you would a carrot or a potato.

Does squash need to be skinned? ›

It's definitely OK to eat squash skin,” Rayna Joyce, vegetable production manager at Bread and Butter Farm in Shelburne, Vermont, told me. “Some (winter) squash have really delicate skins and they become tender when cooked. You can bake them and eat the whole thing.”

Is it necessary to peel zucchini or squash? ›

There's no need to peel zucchini. In fact, the skin is a big source of zucchini nutrition (the deep green color is a dead giveaway) so you definitely want to leave the skin on. How to cut zucchini: after giving the zucchini squash a good rinse under cold water, slice off the stem and discard it.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Kareem Mueller DO

Last Updated:

Views: 5897

Rating: 4.6 / 5 (46 voted)

Reviews: 93% of readers found this page helpful

Author information

Name: Kareem Mueller DO

Birthday: 1997-01-04

Address: Apt. 156 12935 Runolfsdottir Mission, Greenfort, MN 74384-6749

Phone: +16704982844747

Job: Corporate Administration Planner

Hobby: Mountain biking, Jewelry making, Stone skipping, Lacemaking, Knife making, Scrapbooking, Letterboxing

Introduction: My name is Kareem Mueller DO, I am a vivacious, super, thoughtful, excited, handsome, beautiful, combative person who loves writing and wants to share my knowledge and understanding with you.