It’s evening, in a church’s fellowship hall cram-packed with tables and metal folding chairs. I am sitting at a table, friends across from me, friends beside me. Friend A, let’s call her Tina, takes a bite of some squash cubes she has on her plate.
Tina: Wow… (moan) … wow.
Friend B, let’s call him Matt: The squash? Oh, yeah. I made that.
Me (fork hovering over Tina’s plate): Can I have a taste? (Jab. Pierce. Chew.) Okay, Matt. What did you do.
Matt: It’s just some butternut squash that I roasted in the oven.
Me: It’s more than just squash, Matt. Come on.
Matt: No, really! I just tossed the squash with olive oil and salt, added some garlic—
Me: One clove? Two? Minced?
Matt: Two? I don’t remember. Minced, yes.
Tina: There’s an herb…
Matt: Oh, some rosemary.
Me: Dried or fresh?
Matt: Dried. It’s what I had.
Tina: But it’s sweet!
Matt: Oh, yeah. Towards the end I drizzled in a little maple syrup. Squash gets sweeter the longer it sits, and since the ones I was using were new, I thought some syrup might help.
Me: How much syrup?
Matt: I don’t know! A drizzle!
Me: (piercing glare)
Matt: A tablespoon, maybe? Two tablespoons?
Me: Anything else?
Matt: No, that’s it.
Me: Are you sure?
Matt: Yes! That’s it!
Maple Roasted Squash
Matt’s recipe. But that was already obvious.
I’ve made this roasted squash twice (and still have no pictures of the final product). My mom and my husband were both
impressed. My husband said he had never eaten squash that tasted so
good. Also, I took a crockpot load to a potluck. The dish came back
I love to serve this squash as a side to a bean meal. With corn tortillas, it’s the holy trinity of food. Because foods that grow together—and everyone grows squash, beans, and corn together—tastes good together. But you knew that, right?
So far, I’ve only used maple sugar, not syrup. Also, I always double the recipe.
1 large butternut squash
1-2 cloves garlic, minced
1-2 tablespoons olive oil
½ teaspoon dried rosemary
lots of salt
a couple tablespoons maple syrup or maple sugar
Wash and peel the squash. Chop it into medium-sized cubes. Discard the seeds and pulp.
In a large bowl, toss together the squash cubes, garlic, olive oil, and rosemary. Sprinkle liberally with salt. Tumble onto a large baking sheet. Roast at 400 degrees for 20 minutes, or until nearly fork tender. Remove from the oven and drizzle/sprinkle with syrup/sugar. Return to the oven and roast another ten minutes or until tender. Serve hot.