Roasted Squash with Maple Syrup and Sage Cream

Chef Janice W. Thomas

1 butternut squash, peeled, seeded and cut into 1-inch pieces (about 2 pounds)
1 buttercup squash, peeled, seeded and cut into 1-inch pieces (about 2 pounds)
¼ cup olive oil
¼ cup brown sugar
Salt and pepper
1 acorn squash, cut into 1- inch rings, with skin on
1 delicata halved, seeded and cut into 1 inch wedges ( with skin) about 1 pound
2 Tbsp. pure Door County maple syrup
1 cup heavy cream
20 sage leaves, coarsely chopped
2 Tbsp. unsalted butter

Preheat oven at 375F

In a large bowl toss the butternut and buttercup with 2 Tbsp. olive oil. Season with salt and pepper and 2 Tbsp. brown sugar. Spread on a rimmed sheet pan covered with parchment.

Add the delicata and acorn in a large bowl and toss with remaining oil and brown sugar and spread on a baking sheet lined with parchment.

Roast the squash for 1 hour, turning once, until caramelized.
Arrange squash on a platter and drizzle with maple syrup.

In a saucepan simmer the cream with the chopped sage for 5 minutes, let rest for 2 minutes and add butter and salt and pepper to taste. Strain the sage infused cream.

Drizzle it over the roasted squash, garnish with baby arugula and your favorite cheese from Wisconsin.

Garnish: Baby watercress or arugula, chopped with shaved Gruyere for garnish.
Pepitas give a nice crunch too!

I even like this as a salad. A bed of greens with the roasted squash on top.

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