Total Time
Prep 10 mins
Cook 25 mins

Roast wholesome squash in larger chunks with maple syrup for Easter dinner or with chicken at any time. Goes beautifully with CORNISH HENS, ORIENTAL/CURRIED and Bok Choy. For additional servings, increase recipe for squash, maple syrup and seasonings logically.

Ingredients Nutrition


  1. Preheat oven to 400F (200C).
  2. Line a baking sheet with foil, then lightly brush or spray with oil.
  3. You may have to cut the pieces into chunks no bigger than 1 inch (2. 5cm) wide.
  4. In a medium-size bowl, stir oil with maple syrup, thyme and salt.
  5. Add squash and toss until evenly coated.
  6. Spread out on baking sheet.
  7. Scrape maple mixture from bottom of bowl evenly over squash.
  8. Roast squash, 25 to 30 minutes, uncovered, in centre of preheated oven, until tender and bottom edges are golden.
  9. To ensure a rich, dark-golden glaze on top of squash, do not turn squash pieces over or stir during roasting.
  10. Remove from oven and serve immediately.


Most Helpful

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!!

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

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!

Kaarin September 30, 2005

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