Roasted Maple Squash

December 1st, 2015 1 Comment

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Is this not one of the most beautiful of Maple Syrup images?  Crystalline and glittery, maybe I could wear it as a necklace.  Bees would like me.  This crystal sat around for many weeks waiting for me to take a photo and it remained patiently sparkly.

 

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As fall is quickly slipping away here is another beautiful image (above) from our friend David Cavagnaro of Pepperfield Project.  By now their squash would all be safely tucked away in cool storage areas to last the winter months.  I, on the other hand, forgot that a giant Hubbard squash was decorating my front porch when the temperature plunged a couple of weeks ago so I had to cook and freeze it quickly before it degenerated into a slush-bomb.

 

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Butternut is the easiest to cube since it has such a solid and uninterrupted hunk of goodness.  Other squash can be diced but if the skins are tough they’ll need to be peeled which requires some care because cutting along curves and ridges is tricky.

 

There are a few varieties of squash, such as Mooregold with its deeply sweet nutty flavor, that you will NOT be peeling and will only bake and scoop their delectable contents.  Their shells must be made of organic steel which I discovered when I chipped my Wusthoff knife while trying to split one years ago.  Now I use a hatchet or machete to break them open.

 

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I kept thinking I would add something more to this dish, but when you’ve invited maple syrup to the party…why keep searching for more entertainment?  This is incredibly easy to make and the squash can be cubed ahead or even roasted ahead and reheated for the meal.  We like that.  Hanukkah begins this Sunday evening, this could be a tasty addition to any celebration dinner.

 

Happy Hanukkah!  

 

 

Roasted Maple Squash

Prep Time: 10 minutes

Cook Time: 45-60 minutes

 

Preheat the oven to 350 degrees Fahrenheit:

Toss together in a bowl:

4 cups Squash, cubed

1/4 cup Maple Syrup

2 Tablespoons Oil (Grapeseed, Canola, Sunflower or Coconut)

1/2 teaspoon Sea Salt

Transfer to a cookie sheet or roasting pan.

Roast 45-60 minutes or until the squash is done.

 

 

Our large grey cat is obsessed with squash, and he helped us understand that squash and pumpkins have health benefits for our furry friends and that vets often recommend adding it to their food.  Now I supplement their daily dinner with a tablespoon of the bright orange goodness.

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1 Comment

  1. Norma Hervey says:

    Thank you Ruth. This is something I can actually do for Christmas dinners. It is hard to be away…

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