With a subtle hint of soy sauce and maple syrup, this is a simple recipe that makes roasted winter squash positively addictive. It’s a nice addition to everyday or holiday winter meals.
- 2.5–3 lbs small winter squash (carnival, golden acorn, delicata, or other; or use the equivalent of butternut)
- 3 tbsp maple syrup (or use agave nectar)
- 1 tbsp soy sauce, or to taste
- 2 tsp dark sesame oil
- 2 tbsp olive or other vegetable oil
- 1 1/2 tsp salt-free mixed seasoning blend (such as Frontier or Mrs. Dash)
- 1/4 cup minced fresh herb of your choice (parsley, cilantro, and or basil)
- Preheat it to 375°F.
- Cut the squashes in half lengthwise. Place the halves cut side up in a baking dish with about 1/2 inch of water, and cover each half tightly with foil. Bake until easily pierced with a knife but still firm, about 30 to 40 minutes, depending on the type and size of squash used. If you don’t have a knife sharp enough to cut the squashes in half, simply wrap in foil, place them in a casserole dish, and bake until they can be just pierced through, but are still firm
- When the squashes are cool enough to handle, scoop out and discard the seeds. Peel the squashes and cut into 1-inch chunks. This can be done ahead of time.
- Once you’re ready to roast the squash, heat the oven to 425°F.
- Combine the squash chunks in a mixing bowl with all the remaining ingredients except the fresh herb and stir together well. Transfer to a parchment-lined roasting pan.
- Roast for 15 to 20 minutes, or until nicely glazed, stirring once or twice. Serve from the pan or transfer to a covered serving container.