1/1 Photo of Roasted Winter Squash With Soy-Maple Glaze
This can be made with acorn, butternut, delicata, buttercup, etc. The cooking time will vary depending on the kind of squash you use. Start checking for doneness after 30 minutes. Adapted from The America's Test Kitchen Family Cookbook.
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- 2 tablespoons olive oil
- 2 lbs winter squash, halved lengthwise and seeded (1 medium or 2 small)
- salt and pepper
Brown Butter and Sage Sauce
- 1Adjust the oven rack to the lower middle position and heat the oven to 400*F.
- 2Line a rimmed baking sheet with foil. Brush the oill over the foil and the cut sides of the squash.
- 3Place the squash, cut side down, on the foil.
- 4Roast until a skewer inserted into the squash meets no resistance, about 40-50 minutes.
- 5Soy-Maple Glaze:.
- 6Stir together maple syrup, soy sauce, and ginger.
- 7Fifteen minutes before the squash is finished cooking, flip it cut side up and brush with the soy maple glaze. Drizzle some extra glaze into the cavity.
- 8Return the squash to the oven and cook until the maple mixture begins to caramelize, about 5 minutes longer.
- 9Brown Butter and Sage Variation:.
- 10When the squash is almost done, melt the butter in a small skillet over medium heat. Add the chopped sage and cook until the butter is golden brown and the sage is crisp, about 5 minutes. Pour the sage butter over the squash just before serving.
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Nutritional Facts for Roasted Winter Squash With Soy-Maple Glaze
Serving Size: 1 (279 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 334.7
- Calories from Fat 219
- Total Fat 24.3 g
- Saturated Fat 11.9 g
- Cholesterol 45.8 mg
- Sodium 516.1 mg
- Total Carbohydrate 30.2 g
- Dietary Fiber 3.5 g
- Sugars 14.2 g
- Protein 3.3 g
The following items or measurements are not included:
fresh sage leaves