Maple Glazed Roasted Butternut Squash

 

I sometimes get in a rut when it comes to vegetable side dishes, do you?  Since I try to avoid frying as much as I can, and we’re only occasional potato people, it becomes a challenge for me.  Grilled veggies are easy and we love them, but I’m ready to move on to something else by the time the fresh summer vegetables have waned and the temperatures have cooled.  That’s when grilling gives way to roasting at our house.

This dish is absolutely one of the easiest and tastiest ways that I have found to use butternut (or Hubbard) squash.  I prepare the cubes early in the day, or the night before, and place them in water to cover, draining well before cooking.

The squash was a perfect accompaniment to the Chicken in Pumpkin Seed Mole that I posted earlier this week.  The flavors complimented each other well and the color of the squash heightened the attractiveness of the plate.

 

Maple Glazed Roasted Butternut Squash

Serves 4 – 6

4 cups  butternut squash cubes, peeled
1/2 teaspoon sea salt
2 teaspoons extra virgin olive oil
1/4 teaspoon freshly cracked black pepper
1/4 cup pure maple syrup
1 Tablespoon fresh thyme, if desired (or sprinkle with ground chipotle pepper)
Chile oil, optional

Preheat oven to 400 degrees.  Line a 9 x 13-inch baking pan with parchment paper and spray nonstick spray.

Mix the squash cubes, salt, olive oil, pepper and maple syrup together, coating the potatoes well.  If using the ground chipotle, sprinkle it over the potatoes rather than mixing it in with the other ingredients.  Spread in the baking pan and bake 25-30 minutes, stirring once halfway through the cooking time.  The cubes should be easily penetrated with a fork while retaining their shape.

Remove from oven and lightly sprinkle with additional sea salt, if desired.  For a little extra kick, sprinkle with chile oil.  Serve warm.

Adapted from Morton