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.
- Ready In:
- 2 tablespoons olive oil
- 2 lbs winter squash, halved lengthwise and seeded (1 medium or 2 small)
- salt and pepper
- 3 tablespoons maple syrup
- 2 tablespoons soy sauce
- 1⁄2 teaspoon grated ginger
Brown Butter and Sage Sauce
- 6 tablespoons unsalted butter
- 6 fresh sage leaves, coarsely chopped
- Adjust the oven rack to the lower middle position and heat the oven to 400*F.
- Line a rimmed baking sheet with foil. Brush the oill over the foil and the cut sides of the squash.
- Place the squash, cut side down, on the foil.
- Roast until a skewer inserted into the squash meets no resistance, about 40-50 minutes.
- Stir together maple syrup, soy sauce, and ginger.
- Fifteen 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.
- Return the squash to the oven and cook until the maple mixture begins to caramelize, about 5 minutes longer.
Brown Butter and Sage Variation:
- When 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.