This is a easy showstopper, and a great alternative to sweet potato casserole on your Thanksgiving table!
What you need:
- 1 butternut squash or 2-3 honeynutt squash (you can leave the skin on)
- ¼ maple syrup
- 3 tbsp butter
- 2 tbsp apple cider vinegar
- 6-8 sage or bay leaves
- Olive oil
- Salt & Pepper
You can halve the recipe and use the remaining squash for something else. (I would cube the other half of the squash and bake at the same time for 20 minutes.)
Preheat oven to 425 F, and put rack in top third.
Cut the squash lengthwise, peel, and scoop out seeds. Rub with oil, salt, and pepper. Place in a baking dish, cut side down. Bake until begins to get soft , 15-20 minutes.
Meanwhile, bring the maple syrup, butter, vinegar, and 1-2 sage leaves to a simmer. Cook until reduced enough to coat the back of a spoon, about 6 minutes. Remove from heat and keep warm.
Transfer squash to a cutting board. Using a sharp knife, score the squash crosswise going deep, but not cutting all the way through. Think pages of a book. Return squash to baking dish, scored sides up. Tuck sage leaves between a couple of the cuts. Spoon maple glaze over the squash and bake for another 45-60 minutes. Every 10 minutes, glaze with more maple.
It’s done when tender and has a nice caralization from the glaze on top. Serve warm!