Maple-Roasted Squash With Charred Lemon
Updated Nov. 21, 2024
- Total Time
- 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1lemon, halved lengthwise, seeds removed
- ½teaspoon fine sea salt, plus more as needed
- ¼cup maple syrup
- 3tablespoons unsalted butter
- Large pinch of chile powder, plus more as needed
- 3pounds mixed winter squash (honey nut, butternut, delicata and/or kabocha), seeded and sliced into 1-inch-thick crescents, half moons or 1-inch cubes
- 1tablespoon olive oil, more for drizzling
- 1teaspoon ground cardamom
- 1teaspoon whole coriander seeds, lightly crushed with a knife
- Mint or celery leaves, parsley and/or cilantro, for garnish (optional)
Nutritional analysis per serving (8 servings)
141 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 2 grams protein; 155 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
- Step 2
Slice one lemon half crosswise and then slice very thinly into half-moons. Reserve the remaining lemon half for squeezing over the roasted squash.
- Step 3
Bring a small pot of salted water to boil. Add lemon slices and simmer for 2 minutes. Drain well and reserve.
- Step 4
In the same small saucepan (no need to wash it) over medium heat, combine maple syrup, butter and chile powder. Gently simmer for 2 minutes to thicken the syrup slightly.
- Step 5
In a large bowl, toss together the squash, olive oil, cardamom, coriander seeds and salt.
- Step 6
Pour in the maple syrup mixture and lemons, and toss again to combine. Spread squash mixture evenly on the prepared baking sheet. Roast for 30 to 40 minutes, tossing the mixture halfway through, until the squash is flecked with brown and tender, and the lemons are caramelized.
- Step 7
Place squash and lemon on a platter and drizzle with more oil and squeeze on a little lemon juice from the reserved half. Garnish with herbs or celery and more chile powder if you like.
Private Notes
Comments
Have you served this room temp? Would prefer to make it ahead but not if it sacrifices the flavors.
@Nancy Delicata squash skin is thin and edible! It has a delicate (!) snap that is a nice contrast to the soft center.
For cooks asking about whether to peel these squash, you don't need to. All three of the kinds of squash listed in this recipe, delicata, honey nut and kabocha have tender and edible skins when the squash and cooked to a certain stage.
Used koginut squash, sliced thin and slightly less thing with skin. A wonderful flavor. Even better cold the next day. Will add MORE lemon slices the next time.
This sounds and looks amazing and I want to make it for Thanksgiving. Do you think it could be all done up through the first sentence in para 6 the day before? In other words, all the up to adding everything together in the bowl and waiting until day of to cook off?
Yes! Or slightly cook part of the way and then finish the next day. I think the preparation timing is rather forgiving. But then I thought that it was even better the next day ice-cold from the frog!
Mix of Delicata and Honeynut squash, made per the recipe directions. A keeper! Thirty-five minutes brought everything to the just-right point. I don’t think serving at room temp would be a hit. I had a few bites when I was doing post-dinner cleanup and it really wasn’t as good as when it was hot, in my opinion.