Roasted Butternut Squash

The perfect side dish for your holiday table!

Yield: 4-6

Author: Chef Jorge Montes

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Roasted Butternut Squash with Lemon Maple Glaze

Tender roasted butternut squash tossed in a bright lemon-maple glaze, balancing sweet and tangy flavors with a hint of warmth from cinnamon. Perfect as a cozy side dish or a vibrant addition to your holiday table!

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 1 large butternut squash, washed and cut into wedges (leave the skin on)
• 3 tbsp olive oil
• 8-10 fresh sage leaves
• 3 tbsp pure maple syrup
• 2 tbsp freshly squeezed lemon juice
• 1 tsp lemon zest
• 1/2 tsp smoked paprika
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper or foil for easy cleanup.
2. Slice the butternut squash lengthwise and scoop out the seeds. Cut into wedges, about 1-inch thick, leaving the skin on.
3. Arrange the squash wedges on the baking sheet. Drizzle with olive oil, sprinkle with smoked paprika, salt, and pepper, and toss to coat evenly. Tuck the sage leaves between and under the squash wedges.
4. Roast for 20 minutes, flipping halfway through, until the squash is golden brown and tender when pierced with a fork. Remove the sage leaves when they become crisp (typically at 15-20 minutes). Reserve them for garnish.
5. In a small bowl, whisk together maple syrup, lemon juice, and lemon zest
6. Remove the squash from the oven. Brush with half the lemon maple glaze, ensuring each wedge is coated. Return to the oven for an additional 5-8 minutes, allowing the glaze to caramelize slightly.
7. Transfer the roasted squash wedges to a serving platter. Drizzle the remaining glaze over the wedges and garnish with the crispy sage leaves. Serve warm.

Notes

Cooking Notes

Skin-on Squash: Roasting with the skin on adds texture and makes the wedges easier to handle. Once roasted, the skin becomes tender and edible, adding a rustic touch.

Make Ahead: Roast the squash earlier in the day, and reheat with the glaze before serving to save time.

Beverage Pairing

White: A dry Riesling or a Chenin Blanc enhances the sweetness of the maple and balances the lemon's acidity.

Red: A light-bodied Pinot Noir with earthy and fruity notes pairs beautifully with the roasted flavors and sage.

Mocktail: A sparkling apple cider or a rosemary-lemon spritzer complements the glaze’s citrus notes while adding a festive vibe.

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