Soy & Maple Glazed Squash
A perfect Thanksgiving side
One of my favorite parts of fall and winter is a pantry full of squash. Something about the abundance of these hearty vegetables on my shelves makes me feel prepared for the wintery months ahead. I love the mix of colors, textures and flavors of squash, all growing more intensely sweet the longer they are stored.
This simple squash recipe uses the whole vegetable, even the skin and seeds to make a delicious side, perfect for Thanksgiving. A perfect balance of sweet and salty, the soy glaze bring balance to this rich vegetable. The roasted seeds come together quickly and add a toasty little crunch to the top that brings everything together.
Roasted seeds
1/3 c. Acorn squash seeds, rinsed and patted dry
Diamond Crystal Kosher Salt
Preheat your oven to 250 degrees.
Gently rinse your squash seeds over a strainer, removing the inner flesh.
Place seeds on a towel and pat dry.
Add seeds to a dry baking sheet and season with salt to taste.
Place baking sheet on the middle rack and bake for 45 minutes.
Remove from oven and let cool. Seeds will continue to crisp up as they cool.
Seeds can be stored in an air tight container for a day or two.
Roasted Squash & Maple Soy Glaze
Medium/large acorn squash, cut into wedges along each ridge
1 1/2 Tbs. soy sauce
2 Tbs. maple syrup
2 Tbs. olive oil
Preheat oven to 400.
Whisk together sauce ingredients and place the squash wedges into a large bowl.
Drizzle squash with the sauce, and toss squash to coat. Reserve the sauce drippings left in the bowl.
Place glazed squash evenly spaced out onto a nonstick baking sheet.
Roast squash in the top third of the oven for 30 minutes, until browned and fork tender.
Add your reserved drippings to a sauce pan and simmer over medium heat for 3-4 minutes until it begins to thicken slightly.
Top roasted squash with glaze and crispy seeds. Serve immediately.
