24 Reviews

Delicious!!!!! Used butternut squash, substituted the olive oil with melted butter, this is a great vegetable dish! Definitely a keeper!!! — posted Mar 25, 2004,1 member found this helpful Sept 19/04 UPDATE! Today I made this again.I used sweet potatoes instead of squash. WOW!!!!! IT WAS SO GOOD, the taste of maple syrup and butter together is yummy!! I microwaved the pieces of sweet potatoes 5 minutes, then put them in the baking dish with the syrup,butter,salt and thyme,then I basted the potatoes with the sauce a few times - the result was perfectly cooked, beautifully glazed sweet potatoes!! Thanks Toolie for a great recipe!!

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Elly in Canada September 19, 2004

Gives a really nice flavor boost. I used fresh Butternut Squash, peeled it and cut it into 1" cubes. I almost burned the bottoms so be careful. Next time I will leave the peel on to protect the bottom and turn the sqash 15 minutes before it finishes baking and ensure I don't get careless. Thanks Elaine tasty recipe that I will make again. — posted May 20, 2003,2 members found this helpful Added comments - I made this again and did not leave the peel on as I suggested in my first review - I put it on a" Bakers Friend: sheet in the oven and watched that I did not over cook it - excellent came out perfect Thanks again Elaine

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Bergy September 06, 2004

So good and sweet! I used a fresh acorn squash from my very productive garden (I'm drowning in squash!), cut in 1 1/2 inch pieces, and baked at 350 since I had meat in the oven too. Total cooking time was about 50 minutes, and the glaze was absolutely perfect! I dislike mashed squash, so I really enjoyed the texture of this dish. Thanks so much!

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Kaarin September 30, 2005

I just made the sauce from this recipe and served it on acorn squash I had already cooked in the microwave. (I microwaved them quickly together to get the sauce warm.) Although it doesn't get the golden coloring this way, it was very easy, fast, and delicous!

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Carrie Lynn December 07, 2003

I was worried about the thyme, but they turned out fabulous! I subbed agave nectar for the maple syrup so my glucose wouldn't go thru the roof on an already high carb Canadian Thanksgiving dinner. Very tasty! Will definitely make again.

I have difficulty cutting raw squash, so I used cut up squash I get at Costco. Worked like a charm and already in 1-2" cubes. I got my dh to cut up another squash b/c the package wasn't quite enough for all of us.

The first photo is when they went into the oven. The 2nd after they were done. I could have cooked them a bit longer, but everything else was ready. I agree with the others, line the pan with foil b/c the maple syrup/agave nectar will stick to even non-stick cookware.

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Cathy17 October 11, 2011

This is absolutely wonderful!! Will definitely be making lots! :O)

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SPrins November 04, 2010

This was good. However, the recipe needs to be specific about the type of squash to use, especially with us who are not too familiar with the different types of squash. I tried acorn squash and it was good,but this recipe doesn't work with spaghetti squash.

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Momma smurf June 21, 2009

This was a great new recipe for my Thanksgiving table this year and will now become our annual squash dish!

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JustMeMelMel April 22, 2009

Delicious! As part of our Easter dinner, this went perfect with my roast! I loved the maple flavor, and will use this recipe again many times!

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Dottie Doodles April 21, 2009

This was great! I wouldn't change a thing. I served it to my friends here in italy and they were really impressed. It's impossible to find maple syrup syrup here so I dipped into my stash, I real treat for my friends!

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Leah in Bologna January 29, 2008
Maple Squash