Maple Roasted Squash

Lemony Maple Roasted Squash

By: Laura Sorkin

Prep Time: 7 Minutes

Cook Time: 35 Minutes

Servings: 6

In this edition of ‘Runamok cooks the NYT’ we tried out their recipe for Maple Roasted Squash with Lemon*. We have been roasting winter squash with maple from the get-go but were curious to see how the Times’ addition of lemon bits and some spice would add to it. 

The lemon flavor was excellent but, in our trial, the roasted slices were too hard to chew. We tried it again with grated lemon rind, plus the juice, and that was just the ticket. (Our photos will show the first attempt with whole rind.) 

Their selection of spices were spot on, using cardamom, chili, and coriander. This was a lovely winter side that was bright, sweet, and tangy.

 

*Adapted from Maple Roasted Squash with Charred Lemon by Melissa Clark, New York Times, Nov 21, 2024

Share

Share on Facebook Share on Twitter Share on Pinterest

Ingredients

  • grated rind from 1/2 lemon, plus the juice

  • ½ tsp salt

  • ¼ cup Runamok Sugarmaker’s cut pure maple syrup

  • 3 Tbsp butter

  • 1 tsp chili powder

  • 2 lbs mixed winter squash peeled, seeded, and cut into 1″ dice

  • 1 Tbsp olive oil, more for drizzling

  • 1 tsp ground cardamom

  • 1 tsp ground coriander

Instructions

  • 1 Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
  • 2 In a small saucepan over medium heat, combine lemon rind, lemon juice, maple syrup, butter, chile powder, cardamom, and coriander. Gently simmer for 2 minutes to combine.
  • 3 Put the squash in a large bowl and add the maple-lemon-spice mixture, plus the olive oil, then toss to coat. Season with salt.
  • 4 Spread squash mixture evenly on the prepared baking sheet. Roast for 30 to 40 minutes, tossing the mixture halfway through, until the squash is slightly browned.
  • 5 Remove from the oven and taste for seasoning. Add extra salt or lemon juice if desired.