Equipment
* optional
Ingredients
Squash
- 800 g butternut squash, peeled and cubed into 4cm chunks
- 30 ml olive oil
- 4 g salt
- 1 g black pepper, freshly ground
Glaze
- 45 ml maple syrup
- 15 ml lime juice, freshly squeezed
- 2 g ground coriander
- 1 g cayenne pepper
Finish
- 5 g fresh sage, thinly sliced
- 2 g lime zest, finely grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 194 kcal
- Protein
- 2 g
- Carbohydrates
- 33 g
- Fat
- 8 g
- Fiber
- 5 g
- Sugar
- 11 g
- Sodium
- 398 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 760 mg
- Calcium
- 132 mg
- Iron
- 1.9 mg
- Magnesium
- 78 mg
- Phosphorus
- 70 mg
- Zinc
- 0.6 mg
- Vitamin A
- 1069 mcg
- Vitamin C
- 44 mg
- Vitamin E
- 4.0 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.21 mg
- Riboflavin
- 0.19 mg
- Niacin
- 2.5 mg
- Folate
- 55 mcg
- Water
- 180 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C/400°F and line a large baking sheet with parchment paper.
In a large mixing bowl, toss the cubed butternut squash with olive oil, salt, and black pepper until evenly coated.
Spread the squash in an even, single layer on the prepared baking sheet. Roast in the oven for 25 minutes, or until the chunks are beginning to soften.
While the squash roasts, whisk together the maple syrup, lime juice, ground coriander, and cayenne pepper in a small bowl.
Remove the baking sheet from the oven, pour the maple glaze over the squash, and gently toss to coat. Return to the oven and roast for an additional 10 minutes until tender and caramelized.
Transfer the roasted squash to a serving dish and garnish with lime zest and freshly sliced sage leaves before serving.
Chef's Notes
- For maximum caramelization, place your empty baking sheet in the oven while it preheats so the squash sears immediately upon contact.
- Kabocha or acorn squash make excellent substitutes for butternut. Their skins are thin and edible, so peeling is completely optional.
- The acidity of the lime is crucial to balance the intense sweetness of the maple syrup. Do not skip it, and add an extra squeeze right before serving if the dish feels too sweet.
- To elevate the dish further, quickly fry the sage leaves in a splash of hot olive oil for 10 seconds until crispy, drain on paper towels, and use them as the garnish.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 1 month — Texture may become slightly mushy upon thawing.
Reheating: Reheat in a 180°C/350°F oven for 10-15 minutes until heated through and edges re-crisp.
Troubleshooting
Squash is mushy instead of caramelized
Cause: Crowded baking sheet causing the squash to steam rather than roast
Fix: Broil on high for 2 to 3 minutes at the end of cooking to force surface browning
Prevention: Ensure there is at least 1cm of space between squash chunks; use two baking sheets if necessary
Glaze burned before squash finished cooking
Cause: Oven runs hot or glaze was added too early
Fix: Cannot be fixed once burned, but peeling off the darkest bits can salvage the dish
Prevention: Ensure glaze is only added for the final 10 minutes of roasting
Cultural Context
Winter squashes are native to the Americas and form a cornerstone of traditional Indigenous agricultural practices. This preparation honors those roots while combining the deep, autumnal sweetness of North American maple syrup with the bright acidity of lime, creating a dynamic side dish frequently featured on modern Thanksgiving tables.
