Maple Roasted Butternut Squash
Cook onions, carrots, celery, and garlic. Toss squash in maple syrup spices and roast. Add vinegar, potatoes, water, and roasted squash. Simmer, then puree with cream, vinegar, and seasonings. Serve with warm crusty bread. Enjoy the comforting flavors!
Equipment
- oven
- 1 sheet pan
Ingredients
- 1 Small butternut squash; peeled seeds removed, cubed (about 1 pound.)
- 1 Medium onion chopped
- 1 Medium carrot chopped
- 2 stalks celery chopped
- 4-5 garlic cloves crushed
- 1 Small potato peeled and chopped
- 1-2 fl oz maple syrup depending on how much you like… and please: the real stuff only!
- 1 fl oz apple cider vinegar
- 2 ½ cups water
- 4 lb heavy cream
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground coriander
- ¼ teaspoon ground sage
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper
- Salt to taste
- Tabasco to taste
Instructions
- Preheat oven to 350°F. Begin to cook the onions, carrots, celery, and garlic over medium high heat, stirring frequently to avoid scorching.
- Toss the cubed squash in the maple syrup spices, coating evenly. Spread out onto a sheet pan and roast in the oven for 15-20 minutes, or until the squash is tender. Take care to not burn the syrup. If it becomes too thick, add roughly a tablespoon of water and mix. The syrup should be a happy glaze on the squash.
- Once the vegetables—namely the carrots—can be easily cut with a spoon, add half of the vinegar (reserving the other half for later), followed by the potatoes, water and the roasted squash. Use another tablespoon or so of water to deglaze the bottom of the roasting pan. Don’t lose any of that precious maple!
- Turn the heat to high and bring to a boil. Reduce the heat to medium low, cover, and simmer for 20-25 minutes, stirring occasionally.
- When the potatoes are cooked through, puree with the remaining vinegar, heavy cream, and season to your liking with salt and Tabasco.
- Enjoy with your favorite crusty bread warmed in the oven.
Video
Notes
Yields approximately 1 ½ quarts