Prep time

15 minutes

Cooking Time

15 minutes + 30-45 minutes

Yields

6 people

Ingredients

• 1 large Butternut squash
• 1 tablespoon olive oil
• salt and pepper
• 1 chili thinly sliced
• 2 table spoons maple syrup
• 3 table spoons melted butter
• 2 table spoons apple cider vinegar
• 6-8 dried bay leaves

Directions

 Preheat oven to 220 degrees Celsius. Halve squash lengthwise and scoop out seeds with a large spoon. Using a peeler, remove the skin and white flesh below. Rub all over with oil, and season with salt and pepper. Roast in a baking dish, just large enough to hold halves side by side, until beginning to soften, 15 minutes. 

Meanwhile bring chili, maple syrup, butter, and vinegar to a simmer in a small saucepan over medium-high, stirring occasionally and removing chili as soon as the desired heat level is reached (set aside for serving), until just thick enough to coat spoon, 6-8 minutes. Reduce heat to very low and keep the glaze warm. Transfer squash to a cutting board and let cool slightly. Using a sharp knife, score rounded sides of squash halves crosswise, going as deep as possible without cutting all the way through. Return squash to baking dish scored side up, and tuck bay leaves between a few of the slices, season with salt and pepper.

Roast squash, basting with glaze every 10 minutes, until tender and glaze forms a rich brown coating, 30-45 minutes depending on the size of the squash and the consistency you prefer. Serve topped with the reserved chiles.

Try this dish with whatever is your favorite glaze. It works well as a main served with quinoa or rice, greens, pickled onions, and halloumi. If you have leftovers it’s a great side to something else.

Credit:  Celina Swensson

Enjoy!