Roasted butternut squash with maple and five spice, caramelized to perfection in the oven.
I meant to post this recipe before Christmas, as I thought the maple-spice theme would make an excellent companion to turkey and mashed potatoes. But it didn’t happen, and that’s okay, because I was busy spending time with my family and friends, and enjoying the moment.
And besides, I have been making this dish on a near-weekly basis since September, so the turkey accompaniment is really nonessential.
Very easy, nothing fancy, you might skim the recipe and pass it by. But somewhere – I suspect near the intersection of butter and maple syrup and tongue-tingling 5-spice powder – magic happens. You will never see orange vegetables disappear so quickly.
I often use delicata squash instead, and it’s easier because the skin is so thin and tender you don’t need to take it off. But I find it has a higher water content and doesn’t caramelize quite as nicely as butternut. Still delicious, though, and the no-peel factor is a major point in its favour!
Chinese 5-spice is an earthy-sweet blend of cinnamon, anise, black pepper, cloves and fennel seeds. If you don’t have it, you can substitute a small pinch of the above individual spices you do have and it will still be tasty.
You can also add a sprinkle of cayenne, which plays nicely off the sweetness.
Maple Five-Spice Roasted Butternut Squash
Ingredients
- 1 butternut squash
- 2 tbsp butter
- 1 tbsp maple syrup
- ¾ tsp Chinese 5-spice powder or 1/4 tsp cinnamon, 1/4 tsp cumin, 1/4 tsp ground fennel or star anise and a pinch of cloves
- salt
- freshly ground pepper
Instructions
- Preheat oven to 425 degrees F.
- Use a vegetable peeler to peel the skin from the squash. Cut it in half lengthwise, then use a spoon to scoop out the guts and seeds. Lay the halves flat-side down on a cutting board and cut in 1/2″-thick pieces. Arrange in a single layer on a large baking sheet.
- In a microwave-safe bowl, combine butter, maple syrup and 5-spice powder. Microwave for about 30 seconds, or until butter melts. Stir, then brush over squash.
- Bake squash for 20-25 minutes, until tender and caramelized, flipping halfway through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This would probably be good with kabocha squash too. It’s another one you leave the skin on, but it’s not watery.