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
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.