When it is really hot and sweaty outside…say mid-July, I find myself reminiscing about cooler weather and all the food that goes along with it. Thick and hearty stews, braised meats and yes, roasted vegetables. I swear that you can roast anything with a great result (I am going to be experimenting with beets this weekend if all goes well).
Here is one of my favourites…butternut squash with rosemary and maple syrup. You can serve this as a delicious side or it can also work as a filling for some beautiful stuffed pasta.
Maple Roasted Butternut Squash with Rosemary
- 1 or 2 butternut squash, depending on how many people you are feeding
- large glug of olive oil
- coarse salt and fresh ground pepper
- 1/8 – 1/4 c. maple syrup (depending on how much squash you are using) + 1 tsp.
- 1/4 tsp. fresh ginger, grated (optional…also optional to add more if you love it)
- 4-6 sprigs of rosemary
1) Preheat your oven to 400 degrees F.
2) Peel and gut the butternut squash. Then chop into cubes about 1 X 1 inches.
3) Take 2 or 3 of your sprigs of rosemary and strip the leaves from the stem. This can be accomplished with relative ease by turning the stem upside down and running your fingers to the end (sort of against the grain). When you have your rosemary leaves, chop them up into reasonable fine pieces.
4) Place squash cubes in a large, shallow baking dish. It is so much better if you can have everything in one layer. Sprinkle the chopped rosemary, ginger (if using), coarse salt and fresh ground pepper on top.
5) Add your glug of olive oil and maple syrup and stir everything around until all the pieces of squash are evenly coated.
6) Tuck your remaining rosemary stems into the dish, give it another sprinkle of coarse salt and pepper and pop the dish (uncovered) into the oven. Roast for about 30 – 40 minutes, giving your squash a stir every once and a while.
7) When your squash is roasted to your liking, remove from oven and transfer to your serving dish. Drizzle with remaining Tsp. of maple syrup and serve.
This dish goes well with Roasted Broccoli with Fennel & Garlic, especially from a timing point of view.