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)
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.
