Roasted Squash With Maple Syrup and Sage Cream

“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!

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