STREAMING NOW: Feast with Friends

Roasted Squash With Maple Syrup and Sage Cream

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Barbara Lynch isn't choosy about which squash to include in this deeply flavored dish, which gets finished with a sage-infused cream sauce - she with whichever varieties look best at the farmers' market - but delicata and and butternut are among her favorites. From: A Chef's First Thanksgiving found in Food & Wine Magazine, November 2006 edition. It seems to be a lot of work but it is really worth the while! Made it last week and the residents loved it.”
2hrs 10mins

Ingredients Nutrition


  1. Preheat the oven to 350°F
  2. In a large bowl, toss the buttercup and butternut squash with 2 tablespoons of the olive oil and 2 tablespoons of the brown sugar.
  3. Season with salt and pepper.
  4. Spread the squash out on a large rimmed nonstick baking sheet.
  5. Add the acorn and delicata squash to the large bowl.
  6. Toss with the remaining 2 tablespoons each of olive oil and brown sugar and season with salt and pepper.
  7. Spread the squash out on another large rimmed baking sheet. Roast the squash for about 1 hour, turning once, until tender and lightly caramelized in spots.
  8. Arrange the squash on a large platter and drizzle with the maple syrup.
  9. Meanwhile, in a small saucepan, bring the cream to a simmer with the sage and cook over moderate heat for 5 minutes.
  10. Remove from the heat and let stand for 5 minutes, then add the butter and season lightly with salt and pepper.
  11. Strain the cream into a heatproof cup.
  12. Drizzle it over the roasted squash, garnish with the baby watercress, chopped cashews and pecorino.
  13. Serve & enjoy!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a