Roasted Squash with Maple and Ginger Glaze


Well it’s been two years since last I wrote here. I loved this squash dish so much I needed to write it down. There were so many recipes out there for orange Thanksgiving side dishes but so many involved dairy or sugar or marshmallows. Don’t get me wrong, I love(d) those things but I wanted something light that I could eat all week.

I used a combination of kabocha and acorn squash but you could use delicata or butternut if you prefer. They were both delicious but took very different times to roast so I kept them on separate baking sheets.

2 pounds orange squash, cut into 1/2-3/4 inch slices
olive oil
salt and pepper

2 Tablespoons earth balance butter
1 Tablespoon coconut oil (optional, or use olive oil or butter)
1/4 cup + 1 Tablespoon maple syrup
zest and juice of 1 lemon
3 inch piece of ginger, grated

Preheat the oven to 425. Place squash, a hefty sprinkling of salt and pepper, and a couple of tablespoons of olive in a bowl. Toss to coat. Add more olive oil if needed to make sure all sides are lightly covered. Arrange in a single layer on baking sheets (I used 2 large ones). Roast for 20-25 minutes, flipping the squash to its other side and rotating sheet pans about half way through.

While the squash is roasting, melt the butter in a small pot. Add oil, syrup, ginger and lemon zest. Bring to a low boil and let simmer for about 5 minutes. Remove from the heat and stir in the lemon juice.

When the squash is nicely browned and tender, remove from the oven. Turn the oven to broil. Using a pastry brush or a spoon, brush the glaze onto the squash. Be generous! Return the pan to the oven and broil for 3-4 minutes or until the glaze is just a bit caramelized.

Drizzle extra glaze over the squash if desired. Serve warm or room temperature.


About Salts Kitchen

I write. I eat. And I cook. I write about what I cook and eat. I love finding new foods, being inspired to make something I've never made, and most of all I love feeding other people things that they have never tried before. I like disproving myths about food and what it means to eat well, to eat healthy, often on a budget, and for some of us- to eat with a bunch of food allergies (and still eat well!).
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