Maple-Roasted Squash With Sage and Lime for Two
Slathered with a mildly spicy maple glaze, chunks of winter squash are roasted until velvety soft and browned at the edges, then brightened with lime and fresh sage just before serving. Unless you’re using a squash variety with a particularly thick rind, you don’t need to peel the squash before roasting. The skins of butternut or delicata roast up wonderfully crisp, adding texture to each bite.
- Serves: 2 persons
- 3tablespoons maple syrup
- Large pinch of ground cayenne or chile powder
- 2tablespoons unsalted butter, cut into 1/2-inch cubes
- ½teaspoon kosher salt
- ¼teaspoon black pepper
- Large pinch of coriander seeds
- 1pound winter squash, such as dumpling, delicata or butternut, halved, seeded and sliced into 1/2-inch thick (you don’t have to peel it)
- Fresh lime juice, for serving
- 1tablespoon chopped fresh sage leaves, for serving
Step 1Heat oven to 425 degrees. If you like, line a rimmed baking pan with parchment paper or foil. (It’s not necessary but will prove helpful when cleaning up.)
Step 2In a small pot over medium-high heat, combine maple syrup and cayenne in a small pot. Bring to a simmer and let cook until it reduces by a third, 1 to 3 minutes. Add butter and let it melt. Turn off heat and mix in salt, pepper and coriander.
Step 3Spread the squash out on the pan and spoon maple mixture over the pieces, turning them to coat. Roast until the pieces begin to soften, 15 minutes. Turn the squash pieces over and roast until glazed and tender, 10 to 20 minutes more. Drizzle lime juice and scatter sage leaves over the top for serving.