This recipe is part of the “Celebratory Goose Dinner” miniseries. For the complete menu, timetable, and printable shopping list, see the introductory post.
This recipe was another stand out in the menu (I confess, while eating leftovers, I stopped to send my friend the following text message: “I want to marry this squash.”) I’ve expressed my admiration for local chef Barbara Lynch previously, and this latest dish only furthered my respect for her.
It’s a flexible recipe, so you can use whatever squash is fresh and available — in my case, I was limited to butternut and acorn. As I mentioned in the launch post, there are two versions of this recipe circulating the web; the one I used was fairly lacking in comparison to the one I’ve posted below. Had I used this one, it would have been clearer that I should have proceeded to keep the acorn squash unpeeled and in wedges, not cubes. My presentation was a bit lacking, but in a simpler menu, I’d be sure to really dress up the plate. As it was, I was so busy pulling together the gravy, carving the turkey and carting items out to the table that I forgot to put on the maple syrup! I will rectify this next time. And there will be a next time for sure. Enjoy!
Roasted Winter Squash with Maple Syrup and Sage Cream
from Barbara Lynch
- 1 buttercup or kabocha squash (about 2 pounds) — peeled, seeded and cut into 1-inch wedges
- 1 butternut squash (about 2 pounds), peeled and cut into 1-inch cubes
- ¼ cup extra virgin olive oil
- ¼ cup light brown sugar
- Salt and freshly ground pepper
- 1 acorn squash (about 1½ pounds) — halved, seeded and cut into 1-inch wedges (with skin)
- 1 delicata squash (about 1 pound), cut into 1-inch rings (with skin)
- 2 tablespoons pure maple syrup
- 1 cup heavy cream
- 20 sage leaves, coarsely chopped
- 2 tablespoons unsalted butter
- Baby watercress and shaved pecorino cheese, for garnish
Preheat the oven to 350°F (Also OK to roast at 375°F for a shorter period of time). In a large bowl, toss the buttercup and butternut squash with 2 tablespoons of the olive oil and 2 tablespoons of the brown sugar. Season with salt and pepper. Spread the squash out on a large rimmed nonstick baking sheet. Add the acorn and delicata squash to the large bowl. Toss with the remaining 2 tablespoons each of olive oil and brown sugar and season with salt and pepper. Spread the squash out on another large rimmed baking sheet. Roast the squash for 45 minutes to an hour, turning once, until tender and lightly caramelized in spots. Arrange the squash on a large platter and drizzle with the maple syrup.
Meanwhile, in a small saucepan, bring the cream to a simmer with the sage and cook over moderate heat for 5 minutes. Remove from the heat and let stand for 5 minutes, then add the butter and season lightly with salt and pepper. Strain the cream into a heatproof cup. Drizzle it over the roasted squash, garnish with the baby watercress and pecorino and serve.