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