Description
This Maple Roasted Butternut Squash recipe offers a perfect blend of sweet, savory, and herbaceous flavors. The squash is thinly sliced and roasted with a maple syrup and olive oil glaze, then finished with a nutty brown butter herb drizzle. Garnished with toasted nuts, goat cheese, dried cranberries, and pomegranate arils, this dish is a flavorful and elegant side perfect for fall and holiday meals.
Ingredients
Scale
Butternut Squash
- 1 large butternut squash (about 4 pounds), peeled, halved and seeded
Glaze
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1½ teaspoons kosher salt
- ½ teaspoon smoked paprika
Brown Butter Herb Drizzle
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon fresh sage, chopped (or ½ teaspoon dried sage)
- 1 teaspoon apple cider vinegar (or lemon juice)
Garnishes
- Toasted pecans or walnuts
- Crumbled goat cheese
- Dried cranberries
- Pomegranate arils
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and for easier cleanup.
- Prepare Squash: Peel the butternut squash using a vegetable peeler, removing the skin and the white layer beneath. Carefully cut the squash in half lengthwise with a large knife, then scoop out and discard the seeds and pulp using a spoon.
- Slice Squash: Slice each half of the squash into ¼-inch thick slices, being careful not to cut all the way through so the squash stays intact in one piece. This helps with even cooking and presentation.
- Arrange Squash: Transfer each sliced butternut squash half, sliced side up, onto the prepared baking sheet, spacing them to allow for roasting.
- Make Glaze and Brush: In a small bowl, whisk together olive oil, maple syrup, kosher salt, and smoked paprika. Brush this mixture generously on all sides and between the slices of the squash to ensure full flavor penetration.
- Roast Squash: Place the baking sheet in the preheated oven and roast the squash until tender and caramelized, approximately 35-40 minutes.
- Prepare Brown Butter Herb Drizzle: While the squash roasts, melt the butter in a small saucepan over medium heat. Swirl the pan occasionally as the butter foams and begins to turn golden brown with a nutty aroma, about 2-3 minutes. Remove from heat immediately to prevent burning.
- Add Herbs and Vinegar: Stir fresh or dried thyme, chopped sage, and apple cider vinegar into the browned butter, mixing well to combine the flavors.
- Finish Serving: Once the squash is fully cooked, transfer it to a serving platter. Spoon the brown butter herb drizzle evenly over the top.
- Garnish: Sprinkle toasted pecans or walnuts, crumbled goat cheese, dried cranberries, and pomegranate arils over the squash for added texture, flavor, and color before serving.
Notes
- When slicing the squash, take your time to avoid cutting all the way through. The squash should remain intact to hold together during roasting.
- You can substitute apple cider vinegar with lemon juice if preferred for the herb drizzle.
- For a nut-free version, omit the toasted nuts and consider additional dried fruit or seeds.
- Make sure to watch the brown butter closely as it can go from golden to burnt quickly.
