1Preheat oven to 500°F with rack in upper third position.
2Preheat oven to 500°F with rack in upper third position.
3Preheat oven to 500°F with rack in upper third position.
4Using a vegetable peeler, peel skin from 1 squash and discard.
5Using a vegetable peeler, peel skin from 1 squash and discard.
6Using a vegetable peeler, peel skin from 1 squash and discard.
7Slice the neck of the squash into 1-inch-thick rounds.
8Slice the neck of the squash into 1-inch-thick rounds.
9Slice the neck of the squash into 1-inch-thick rounds.
10Slice the bulb in half lengthwise; remove and discard seeds.
11Slice the bulb in half lengthwise; remove and discard seeds.
12Slice the bulb in half lengthwise; remove and discard seeds.
13Slice each half into 1-inch-thick half-moons.
14Slice each half into 1-inch-thick half-moons.
15Slice each half into 1-inch-thick half-moons.
16Combine the squash, the melted butter, 1 tablespoon oil, ½ teaspoon salt and ½ teaspoon pepper in a large bowl; toss to coat.
17Combine the squash, the melted butter, 1 tablespoon oil, ½ teaspoon salt and ½ teaspoon pepper in a large bowl; toss to coat.
18Combine the squash, the melted butter, 1 tablespoon oil, ½ teaspoon salt and ½ teaspoon pepper in a large bowl; toss to coat.
19Arrange in a single layer in a 9-by-13-inch metal baking pan.
20Arrange in a single layer in a 9-by-13-inch metal baking pan.
21Arrange in a single layer in a 9-by-13-inch metal baking pan.
22Roast, flipping once, until browned around the edges and almost tender, about 25 minutes.
23Roast, flipping once, until browned around the edges and almost tender, about 25 minutes.
24Roast, flipping once, until browned around the edges and almost tender, about 25 minutes.
25Meanwhile, whisk ⅓ cup broth, 1½ tablespoons maple syrup, 1 tablespoon vinegar and 1 teaspoon mustard together in a glass measuring cup.
26Meanwhile, whisk ⅓ cup broth, 1½ tablespoons maple syrup, 1 tablespoon vinegar and 1 teaspoon mustard together in a glass measuring cup.
27Meanwhile, whisk ⅓ cup broth, 1½ tablespoons maple syrup, 1 tablespoon vinegar and 1 teaspoon mustard together in a glass measuring cup.
28Carefully add the broth mixture to the pan.
29Carefully add the broth mixture to the pan.
30Carefully add the broth mixture to the pan.
31Continue roasting until most of the liquid has been absorbed and the squash is very tender, about 8 minutes more.
32Continue roasting until most of the liquid has been absorbed and the squash is very tender, about 8 minutes more.
33Continue roasting until most of the liquid has been absorbed and the squash is very tender, about 8 minutes more.
34Transfer the squash to a serving platter.
35Transfer the squash to a serving platter.
36Transfer the squash to a serving platter.
37Spoon the remaining pan liquid over the squash.
38Spoon the remaining pan liquid over the squash.
39Spoon the remaining pan liquid over the squash.
40Garnish with thyme, if desired.
41Garnish with thyme, if desired.
42Garnish with thyme, if desired.
Ingredients
1 (2½ pounds) small butternut squash
1 (2½ pounds) small butternut squash
1 (2½ pounds) small butternut squash
3 tablespoons unsalted butter, melted
3 tablespoons unsalted butter, melted
3 tablespoons unsalted butter, melted
1 tablespoon extra-virgin olive oil
1 tablespoon extra-virgin olive oil
1 tablespoon extra-virgin olive oil
0.5 teaspoon salt
0.5 teaspoon salt
0.5 teaspoon salt
0.5 teaspoon ground pepper
0.5 teaspoon ground pepper
0.5 teaspoon ground pepper
0.33 cup lower-sodium vegetable broth
0.33 cup lower-sodium vegetable broth
0.33 cup lower-sodium vegetable broth
1.5 tablespoons pure maple syrup
1.5 tablespoons pure maple syrup
1.5 tablespoons pure maple syrup
1 tablespoon white-wine vinegar
1 tablespoon white-wine vinegar
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon Dijon mustard
1 teaspoon Dijon mustard
Fresh thyme leaves for garnish
Fresh thyme leaves for garnish
Fresh thyme leaves for garnish
Equipment
vegetable peelerlarge bowl9-by-13-inch metal baking panglass measuring cup
Tips
Do not use a glass pan, as it could shatter.
Roast until browned around the edges and almost tender, then continue roasting until most of the liquid has been absorbed and the squash is very tender.