Roasted Squash With Maple Syrup And Sage Cream

Name: Roasted Squash With Maple Syrup And Sage Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 lb) buttercup squash, seeded and cut into 1-inch wedges (about 2 lbs) or (2 lb) kabocha squash, peeled seeded and cut into 1-inch wedges (about 2 lbs); 1 (2 lb) butternut squash, peeled and cut into 1-inch cubes (about 2 pounds); 1/4 cup extra virgin olive oil; 1/4 cup light brown sugar; salt, to taste; fresh ground black pepper, to taste; 1 (1 1/2 lb) acorn squash, halved, seeded and cut into 1-inch wedges (about 1 1/2 pounds, with skin); 1 (1 lb) delicata squash, cut into 1-inch rings (about 1 pound); 2 tablespoons pure maple syrup; 1 cup heavy cream; 20 sage leaves, coarsely chopped; 2 tablespoons unsalted butter; roasted cashews, coarsely chopped; baby watercress, for garnish; shaved pecorino cheese, for garnish

Servings: persons

1 (2 lb) buttercup squash, seeded and cut into 1-inch wedges (about 2 lbs) or (2 lb) kabocha squash, peeled seeded and cut into 1-inch wedges (about 2 lbs)
1 (2 lb) butternut squash, peeled and cut into 1-inch cubes (about 2 pounds)
1/4 cup extra virgin olive oil
1/4 cup light brown sugar
salt, to taste
fresh ground black pepper, to taste
1 (1 1/2 lb) acorn squash, halved, seeded and cut into 1-inch wedges (about 1 1/2 pounds, with skin)
1 (1 lb) delicata squash, cut into 1-inch rings (about 1 pound)
2 tablespoons pure maple syrup
1 cup heavy cream
20 sage leaves, coarsely chopped
2 tablespoons unsalted butter
roasted cashews, coarsely chopped
baby watercress, for garnish
shaved pecorino cheese, for garnish

1
Preheat the oven to 350u00b0F
2
In a large bowl, toss the buttercup and butternut squash with 2 tablespoons of the olive oil and 2 tablespoons of the brown sugar.
3
Season with salt and pepper.
4
Spread the squash out on a large rimmed nonstick baking sheet.
5
Add the acorn and delicata squash to the large bowl.
6
Toss with the remaining 2 tablespoons each of olive oil and brown sugar and season with salt and pepper.
7
Spread the squash out on another large rimmed baking sheet. Roast the squash for about 1 hour, turning once, until tender and lightly caramelized in spots.
8
Arrange the squash on a large platter and drizzle with the maple syrup.
9
Meanwhile, in a small saucepan, bring the cream to a simmer with the sage and cook over moderate heat for 5 minutes.
10
Remove from the heat and let stand for 5 minutes, then add the butter and season lightly with salt and pepper.
11
Strain the cream into a heatproof cup.
12
Drizzle it over the roasted squash, garnish with the baby watercress, chopped cashews and pecorino.
13
Serve & enjoy!

840

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (2 lb) buttercup squash, seeded and cut into 1-inch wedges (about 2 lbs) or (2 lb) kabocha squash, peeled seeded and cut into 1-inch wedges (about 2 lbs), 1 (2 lb) butternut squash, peeled and cut into 1-inch cubes (about 2 pounds), 1/4 cup extra virgin olive oil, 1/4 cup light brown sugar, and more.

Yes, Roasted Squash With Maple Syrup And Sage Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!