Some maple syrup, a little bit of salt and pepper, and your choice of winter squash is all you need to make this elegant Thanksgiving Maple Roasted Winter Squash!
Once the squash is roasted with the maple syrup it gives it a delicious caramelized coating. Garnish with queso fresco, pomegranate seeds, and pepitas for a festive touch.
This dish doesn’t look too shabby for a dish that only took five minutes to prep and less than 30 minutes to bake — plus no dishes to wash…bonus! I lined my baking sheet with foil to make clean up a breeze.
The best part is that this dish also tastes great at room temperature and can grace your Thanksgiving table.
If you don’t have butternut squash you can substitute with other hard winter squash
You can use acorn squash or Japanese pumpkins. Almost any hard skinned winter squash can be substituted for this recipe. You can also use sweet potatoes.
Try these other muy bueno Thanksgiving side dishes
- Chipotle Mashed Sweet Potatoes
- Waldorf Salad with Yoghurt
- Cranberry Pomegranate Sauce
- Roasted Brussels Sprouts and Butternut Squash
- Roasted Sweet Potato and Acorn Squash Winter Salad
- Thanksgiving Stuffing in a Slow Cooker
- Roasted Butternut Squash and Beet Salad
- Calabaza en Tacha (Candied Pumpkin)
- Camotes Enmielado (Candied Sweet Potatoes)
- Chile con Queso
Maple Roasted Winter Squash
- 1 acorn squash
- 1 butternut squash
- 2 tablespoons olive oil
- 1/2 cup maple syrup
- 1 teaspoon kosher salt
- 1/2 teaspoon coarsely ground pepper
- pomegranate seeds
- crumbled queso fresco
- Preheat oven to 400 degrees F.
- Cut squash lengthwise in half; remove and discard seeds. Cut each half 1/2-inch slices; discard ends.
- Place squash on a foil-lined baking sheet.
- Drizzle with olive oil, maple syrup, and sprinkle with salt and pepper.
- Roast 25 to 30 minutes or until squash is tender and golden.
- Garnish with pomegranate seeds, queso fresco, and pepitas.
Photography by Jenna Sparks
Originally published: November 2017