Roasted Squash With Maple Syrup And Sage Cream Recipe

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.

No additional tips available.

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

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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.

Roasted Squash With Maple Syrup And Sage Cream

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