Maple-Roasted Squash with Lime & Sage

Recipe adapted from cooking.nyt.com

Ingredients

• 2-3 tablespoons of Mount Cabot Maple Syrup

• pinch of ground cayenne or ras el hanout

• 2 tablespoons of cubed unsalted butter

• ½ teaspoon of salt

• ¼ teaspoon of black pepper

• pinch of coriander seeds

• 1 pound of winter squash such as delicata, kabocha, kuri, butternut, halved, seeded, and cut into ½ inch pieces

• (for serving) Fresh lime juice

• (for serving) 1 tablespoon of sage leaves

If we had our way with squash, we’d certainly have more than one recipe on our page. This adaptation will compliment any cut of fish, tacos or need for internal comfort. With balancing citrus, this wintery dish reminds of brighter times.

1. Heat oven to 425º. Looking for an easy clean up? Line the baking pan with foil or parchment paper.

2. Bring a small saucepan to simmer with the maple syrup and cayenne. Cook until reduced by a third, about 1 to 3 minutes. Melt butter with the coriander, salt, and pepper, then turn off the heat.

3. Arrange squash on the pan. Spoon the spiced maple syrup over pieces then turn to coat further.

4. Roast for about 15 minutes or until the pieces begin to soften. Turn over pieces and roast for another 10 to 20 minutes. Squash pieces should be glazed and tender.

5. To serve, drizzle lime and sage leaves over top.