Holiday Recipe: Roast Squash with Maple-Sage Dressing

Long Live Squash! My farming relatives had a bumper crop of squash this year, and we’ve been experimenting with squash recipes for weeks. I’m hoping this recipe will appear in my cookbook (out next year) and would love your thoughts!

 

Equipment: 1 baking dish or roasting pan, grater, blender
Preparation Time: 5 minutes
Cooking Time: 30 to 40 minutes
Servings: 4 adult servings

This is a great dish to make for babies who are transitioning to more solid foods, but who aren’t really ready to chew hard foods or chunks. My younger daughter (who took a long, long time to start chewing solid food) loved this dish, and we still love to make it on winter nights.

The ‘taste training’ element is in the dressing: the sweetness of the maple syrup and the acidity of the orange offsets the hint of sage—which pairs wonderfully with the squash.

As with the recipe for Butternut Squash Puree (above), I’ve calculated adult servings, as I am assuming you will want to enjoy this yummy dish along with your child!

1 large butternut squash
¼ cup water
1 tbsp butter, plus a few extra dabs of butter for the squash once baked
¼ cup maple syrup
¼ cup orange juice
½ tsp cinnamon
tiny pinch of sage (dried) — just a pinch!
optional: 1 tsp kosher (or sea) salt, sprinkled over squash just before serving

Preheat oven to 350F.

1. Preparing the squash: Halve the squash lengthwise and remove the seeds and strings. Rub the insides with butter (or a vegetable oil, to stop the squash from burning). Place on baking dish (or roasting pan) with ¼ cup water, skin side down. Bake in preheated oven (350 degrees) for 30 to 40 minutes or until tender when pricked with a fork. Remove from oven, sprinkle with salt (optional) and allow to cool. Place additional (optional) dabs of butter inside to melt.

2. Making the dressing: In a small pot, combine maple syrup and orange juice, heating gently (low-medium heat) for about 5 minutes. When warm, add the cinnamon and sage. Reduce heat to low, and cook (stirring occasionally) for about 5 minutes. Bonus: this will make your kitchen smell wonderful!

Serve warm, with warm dressing drizzled over top (kids love to drizzle their own dressing!).

One thought on “Holiday Recipe: Roast Squash with Maple-Sage Dressing

  1. I cannot wait to try this. It looks so good. I have some leftover fresh sage from Christmas. I think I’ll try that out.

    Thanks

    Like this

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