Here, the maple syrup both complements the natural sweetness of the squash and lends a smoking accent. For a lighter glaze, substitute honey for the maple syrup, or use only butter. You can also use lemon zest in place of the orange zest and fresh rosemary or sage as a substitute for the thyme.
Serves 6-8
- 2-3 small squashes, such as delicata or acorn, about 1 lb (500g) each
- Salt and freshly ground pepper
- 2 Tbsp unsalted butter
- 2 Tbsp pure maple syrup
- 1 Tbsp chopped fresh thyme, plus, sprigs for garnish
- 2 tsp grated orange zest
- 3 Tbsp fresh cranberries, whole or coarsely chopped
"Squash is a humble vegetable, but it brings warmth and heartiness to any dish, like a true comfort food."
Anonymous
Preheat the oven to 400°F (200°C).
Oil a baking sheet. Trim the ends from each squash and cut into slices or quarters. Scrape out the seeds, reserving some for roasting. Season the slices generously with salt and pepper and arrange on the prepared pan. Roast the squash slices for 10 minutes.
Meanwhile, in a small saucepan, melt the butter. Stir in the maple syrup, chopped thyme, and orange zest and remove from the heat.
When the squash slices have roasted for 10 minutes, remove the pan from the oven and brush the slices with the butter mixture. Sprinkle with the cranberries and reserved seeds. Continue to roast the squash slices until glazed, browned, and tender when pierced with a fork, 10-15 minutes.
Transfer the roasted squash slices to a platter. Garnish with thyme sprigs and serve.
