Maple Glazed Butternut Squash

Squash, in some form or another is a requirement at the table on Thanksgiving. They are just so perfectly in season and once the winter sets in, it will be a while before something so perfect will be available again. I was planning to steam and mash mine with a little maple syrup and butter this year, but soon thought better of it once I realized that the other sides on our menu are creamed spinach and mashed potatoes. In an attempt to not serve an entire table of baby food, I decided to roast the squash instead.

A light coating in maple syrup allows the squash flavor the shine though underneath the surface. Sweet and hearty, this is a great accompaniment to a holiday meal consisting of mostly savory plates.

If making this for a holiday, the glaze can be made in advance. Roasting is best done on the top rack of the oven anyway, so if you have a roast or bird in the oven these guys should fit snugly above it. The day of, simply warm up the glaze, coat the squash and roast.

Roasted Maple Butternut Squash – makes 8 – 12 servings

2 medium butternut squash (about 2 lbs)
1 C maple syrup
3 T butter
1/4 t cinnamon

Preheat oven to 400 degrees. Peel the squash using a vegetable peeler until it reaches the orange flesh under the skin. Cut the squash in half and scrape out the seeds and membrane using a large metal spoon.

Cut the squash into long, narrow pieces 1/2 to 3/4 inch by 3 inches.

Melt the butter in a small saucepan over medium-low heat. Add the maple syrup and cinnamon and combine. Bring to a simmer and allow to bubble for 2 full minutes. Remove from heat, cool slightly. Mixture should thicken.

Toss with glaze and spread on a baking sheet. Roast for 15 to 20 minutes.