Directions
- 1Preheat oven to 500°F with rack in upper third position.
- 2Using a vegetable peeler, peel skin from 1 squash and discard.
- 3Slice the neck of the squash into 1-inch-thick rounds.
- 4Slice the bulb in half lengthwise; remove and discard seeds.
- 5Slice each half into 1-inch-thick half-moons.
- 6Combine the squash, the melted butter, 1 tablespoon oil, ½ teaspoon salt and ½ teaspoon pepper in a large bowl; toss to coat.
- 7Arrange in a single layer in a 9-by-13-inch metal baking pan.
- 8Roast, flipping once, until browned around the edges and almost tender, about 25 minutes.
- 9Meanwhile, whisk ⅓ cup broth, 1½ tablespoons maple syrup, 1 tablespoon vinegar and 1 teaspoon mustard together in a glass measuring cup.
- 10Carefully add the broth mixture to the pan.
- 11Continue roasting until most of the liquid has been absorbed and the squash is very tender, about 8 minutes more.
- 12Transfer the squash to a serving platter.
- 13Spoon the remaining pan liquid over the squash.
- 14Garnish with thyme, if desired.
Ingredients
- 1 (2½ pounds) small butternut squash
- 3 tablespoons unsalted butter, melted
- 1 tablespoon extra-virgin olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon ground pepper
- 0.33 cup lower-sodium vegetable broth
- 1.5 tablespoons pure maple syrup
- 1 tablespoon white-wine vinegar
- 1 teaspoon Dijon mustard
- 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.
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