Maple-Roasted Squash With Sage and Lime for Two Recipe (2024)

Who needs Thanksgiving. I just came from the greenmarket and will make these tonight.

For a touch more flavor and crunch and about 2 minutes of work, while the squash bakes saute sage in a small amount of EVOO for about 30 seconds to crisp it. Drain on a paper towel (if you don't want the extra oil). I used 3x the amount of sage called for. When the squash comes out of the oven crumble on the sage and add 1/2 cup chopped toasted hazelnuts or pecans, if desired.

But squash is in season now. Eat the real thing; you won't regret it.

Who needs maple syrup...or anything additional! Delicata squash on its own is sweet and delicious!

If you’re looking to make this recipe really easy, buy a package of frozen winter squash, toss in pot with maple syrup mixture, spread on baking parchment lined pan (or silpat sheet) in sheet pan and bake until soft and glazed. Stir a couple times during baking.

I think it's easier to mix the butter/maple combo in a bowl with the squash, then lay out on parchment paper lined half sheet. I also used 2 pounds and it was good for two people with just a bit left over

Make this easier. Prepare the glaze and put it in the large bowl you use for everything. Cut up the squash, add to the bowl, and toss with your hands or a spoon. Tip the now perfectly evenly coated squash pieces onto the ( definitely parchment paper covered who wants to scrub a pan) baking sheet and slide it into the oven

Unbelievably delicious- a great use of butternut squash, which I'm crazy about. I used dried sage and powdered coriander, as that's what I had on hand. And a homemade blended chili powder. It's a wonderful recipe and could easily be a main vegetarian course.

I did this with honey and coconut sugar instead of maple syrup (all I had) and it came out great. The lime is an amazing touch. Also I fried the sage leaves instead of raw, adds a light crunch.

Made with acorn squash. Didn't have coriander, used garam masala instead and it was delicious! The lime was a surprisingly nice touch.

I made this today but tripled the recipe (used butternut squash which I did peel). For those who also wish to upsize it, you probably do not need to increase the maple syrup and butter that much. It made too much liquid which baked some of the squash into little islands surrounded by maple candy on the parchment paper. It was delicious though. Also, I used ground coriander rather than coriander seeds. The whole seeds seemed too large to me.

Absolutely delicious. I fried the sage in a little olive oil to make them crispy, and used Berbere in place of the cayenne pepper, and vegan butter in place of butter. My partner normally does not like squash but he was obsessed with this dish. It's not really a whole meal on it's own, so maybe a risotto or something would be nice to have with it?

Did a mix of butternut (peeled) and delicata and threw in 1/2 can of drained chickpeas. Served over a wild rice blend to which I added some chopped dried cherries. So easy and SO delicious as well as a nice blend of textures .

Amendment--the clumps of candied glaze were lovely. Making this again tonight! Glaze may appear burned/over-hardened but don't despair; it is not.

Much of my glaze ended up as clumps of dark brown "candy" after scraping pan! Definitely start on low side of time. Monitor.

Wasn’t able to find the right kind of squash for this, ended up with acorn which may have affected the result (love delicata- wish I had it). Doubled the sauce and made it a tad spicier than what this recipe called for, I liked it better saucier.

As others have noted, this is the only squash recipe I’m ever using again!! I’ve made it a few times using delicata and tossing everything (except sage and lime) in a bowl before roasting. I always make a little extra glaze, too. I’ll sub powdered coriander if I don’t have seeds around. It’s an easy weeknight side, but for Thanksgiving I’m tripling the batch and will try fried sage, as others have noted. The sage & lime really make the dish!

The squash was delicious, but the glaze started burning onto my (thankfully parchment-lined) baking sheet within the first 15 minutes of cooking. Next time I will toss the squash with olive oil, salt and pepper, roast most of the way and add the glaze for the last 5-10 minutes of roasting.

It turns out if you use honey instead of maple syrup by mistake, it's still very good. And I agree that doubling the recipe is a great idea! These get eaten quickly.

The only mistake I made was grinding the coriander seeds. It was really fantastic!

Great sauce, double down on the amount, it stands on it's own.

Has anyone ever roasted different varieties of squash at one time? Looks like that’s what they did in the photo and it’s gorgeous and would also be interesting. But wondering if roasting times would vary.

Simply delicious! Best way I have EVER prepared butternut squash; spicy, tangy, sweet. Easy! No struggle peeling the squash or scooping out roasted squash before serving. The skin was totally edible in this recipe. Recommend using parchment paper for easier cleanup. Served with Halibut with Brown Butter, Lemon and Sage; made a fantastic meal. Will be on the Thanksgiving menu this year for sure.

I skipped the lime because Husband is not a fan, Heated the maple syrup, butter and nice piece of fresh hot red pepper briefly in a pan. I think the coriander seeds are a must. And, as mentioned in a previous comment, I used extra fresh sage, and I think it would have been even better if crisped in olive oil first. I just roughly chopped it and let it roast with the squash. I loved this dish! I might try at a higher temp next time so that the squash gets a bit crispier.

Chose delicata for the squash and cayenne in the "or chili powder" option, made exactly as written, perfectly delicious outcome. Keeper. Note: Took a little under 10 min finish once turned over in step 3.

Very tasty. Sauce was pretty thick and hard to evenly coat the squash with, but it still worked out well. Easy to throw together, would make again.