Description
Indulge in the comforting warmth of the Spicy Maple Glazed Butternut Squash with Crispy Sage—an inviting dish that combines the sweet and spicy richness of maple and spices with the earthy tones of butternut squash and sage. This recipe is an excellent choice for a hearty side dish or a standout vegetarian main course that promises to dazzle your taste buds and add a splash of color to your dining table.
Ingredients
- 1 butternut squash (3 lbs.), peeled, seeds removed, and cut into 3/4 inch cubes (about 4 cups)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 10 fresh sage leaves, washed and dried
- 2 teaspoons olive oil
Step-by-step Directions
1. Preheat the Oven
Start by preheating your oven to 425°F (218°C). Prepare a large baking sheet by lining it with parchment paper.
2. Prepare the Squash
In a medium bowl, toss the butternut squash cubes with extra virgin olive oil, maple syrup, cinnamon, paprika, salt, and cayenne pepper until they are evenly coated.
3. Bake
Spread the seasoned squash in a single layer on the prepared baking sheet. Place in the oven and bake for 20 minutes. After 20 minutes, stir the squash and continue baking for an additional 10-15 minutes, or until the squash is fork-tender and lightly browned.
4. Crisp the Sage
While the squash bakes, heat 2 teaspoons of olive oil in a medium sauté pan over medium heat. Lay the sage leaves in a single layer in the pan, allowing them to cook until lightly browned on one side. Carefully flip the leaves to brown the other side, then transfer them to a plate lined with paper towels to drain and crisp up.
5. Serve
Once cooked, serve the roasted squash drizzled with any remaining glaze from the bowl and topped with crushed crispy sage leaves for a delightful finish.
Servings & Preparation Time
Yield: Serves 4-6 people as a side dish.
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Tips for Storage & Reheating
- Storage: Store the leftover squash in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat leftovers in a microwave or oven until warm. To maintain the texture of the sage, re-crisp the leaves in a skillet over low heat if they have softened.
Conclusion
The Spicy Maple Glazed Butternut Squash with Crispy Sage brings an exquisite blend of flavors and textures that make it a joyful addition to any meal. Whether it’s served as a festive autumnal side or as a main dish, the combination of sweet and spicy glaze with the nutty, buttery flavor of crispy sage promises a mouthwatering eating experience that’s sure to impress.
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Spicy Maple Glazed Butternut Squash with Crispy Sage
- Total Time: 36 minute
- Yield: Serves 4-6 people as a side dish. 1x
Description
Indulge in the comforting warmth of the Spicy Maple Glazed Butternut Squash with Crispy Sage—an inviting dish that combines the sweet and spicy richness of maple and spices with the earthy tones of butternut squash and sage. This recipe is an excellent choice for a hearty side dish or a standout vegetarian main course that promises to dazzle your taste buds and add a splash of color to your dining table.
Ingredients
- 1 butternut squash (3 lbs.), peeled, seeds removed, and cut into 3/4 inch cubes (about 4 cups)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 10 fresh sage leaves, washed and dried
- 2 teaspoons olive oil
Instructions
- Preheat the Oven: Start by preheating your oven to 425°F (218°C). Prepare a large baking sheet by lining it with parchment paper.
- Prepare the Squash: In a medium bowl, toss the butternut squash cubes with extra virgin olive oil, maple syrup, cinnamon, paprika, salt, and cayenne pepper until they are evenly coated.
- Bake: Spread the seasoned squash in a single layer on the prepared baking sheet. Place in the oven and bake for 20 minutes. After 20 minutes, stir the squash and continue baking for an additional 10-15 minutes, or until the squash is fork-tender and lightly browned.
- Crisp the Sage: While the squash bakes, heat 2 teaspoons of olive oil in a medium sauté pan over medium heat. Lay the sage leaves in a single layer in the pan, allowing them to cook until lightly browned on one side. Carefully flip the leaves to brown the other side, then transfer them to a plate lined with paper towels to drain and crisp up.
- Serve: Once cooked, serve the roasted squash drizzled with any remaining glaze from the bowl and topped with crushed crispy sage leaves for a delightful finish.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes