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
Instructions
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.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/10/28/roasted-squash-maple-ginger-glaze/