Maple Squash

Submitted by TOOLBELT DIVA

"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."

 

• Ready In: 35mins
• Ingredients: 5
• Serves: 2-3

ingredients

• 1 (1 lb) package peeled squash, pieces
• 1 tablespoon olive oil
• 1 tablespoon pure maple syrup
• 3⁄4 teaspoon dried thyme leaves
• 1⁄2 teaspoon salt

directions

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.

Reviews

[Elly in Canada]

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!!

 

[Bergy]

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

 

[Kaarin]

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!

 

[Carrie Lynn]

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!

 

[Cathy17]

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. <br/><br/>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.<br/><br/>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.