This past weekend, we celebrated the marriage of two of our closest friends, Ann and Matthew.
They couldn’t have planned a more perfect event, from the ridiculously beautiful fall weather to the record-breaking amount of {happy} tears shed by both the bride and groom. The amount of love in the room was clear.
This wedding also marks the end of the wedding season, which this year topped out at seven, and I was lucky enough to be pregnant at all of them. I almost managed to get a shot of Jason and I at each one (1, 2, 3, 4, 5, 6, 7).
Ann and Matthew are off to Aruba to scuba dive and hopefully relax, and I’m back in the kitchen, roasting fall vegetables and dressing them up with something fun, like a maple ginger glaze.
I happened to have both a delicata and acorn squash from a CSA basket a week or so back, so I combined them. Butternut squash would work nicely here as well, so feel free to use what’s available.
As for the glaze, I recommend serving it on the side and allowing each eater to use as much as they prefer. In my case, this was heaping spoonfuls.
- 2½ lbs acorn, delicata, or butternut squash, seeded and cut into long ½ inch thick pieces
- olive oil
- Kosher salt
- freshly ground black pepper
- 2 tablespoons butter
- ¼ cup maple syrup
- juice and zest from one small lemon
- 2 inches ginger, grated
- 2-3 tablespoons water
- Preheat oven to 425.
- Arrange squash pieces on a baking dish in a single layer. Drizzle with olive oil and sprinkle a generous amount of salt and pepper on top. Bake for 20-25 minutes, flipping halfway through, until squash is nicely browned and tender.
- Meanwhile, melt butter in a small saucepan over medium-low heat. Let butter brown a little, then add maple syrup, lemon zest, and ginger. Mix well. Stir in water, one tablespoon at a time, until sauce loosens a little. Remove from heat and add lemon juice.
- You can puree the glaze if desired for a smoother consistency, or leave with lemon zest and ginger threads for texture.
- Serve squash with a dollop of glaze on top.
Holy crap, 7 weddings?! I had 3 this summer and I thought that was crazy! Though I was in all 3 of them, which did make it kind of crazier. This roasted squash looks just great. I just so happen to have a butternut and a few acorn squash sitting beside me, and this seems like the perfect thing to do with them. And that glaze! Yum! Thanks for the recipe, pinned and will be making soon.
writes themuffinmythYes, 7 weddings. Although all of them were really fun, so I can’t complain.
Report back on how the butternut squash worked!
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