Butternut squash with Thanksgiving trimmings

By Lynn Crawford
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You'll want to make sure this Thanksgiving squash recipe from Lynn Crawford is on the menu. This colourful butternut squash dish with a maple and cinnamon glaze is served with the trimmings, sun-dried cranberries, walnuts and Brussel sprouts. 

SERVES
8

Ingredients

Glaze

  • 1/4 cup brown sugar
  • 1 tbsp maple syrup
  • 1 tbsp unsalted butter
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Butternut Squash

  • 1 large butternut squash
  • 4 tbsp extra virgin olive oil
  • 1/2 tsp salt and 1/2 tsp pepper

Thanksgiving Trimmings

  • 2 tbsp unsalted butter
  • 2 shallots, minced
  • 1/2 cup sundried cranberries
  • 1/2 cup toasted walnuts, roughly chopped
  • 2 cups Brussels sprout leaves
  • 4 sage leaves, chopped
  • 2 tbsp parsley, chopped
  • 1/2 tsp salt and ½ tsp pepper

Directions

For the Glaze

  1. In a small pot over medium heat, combine all the glaze ingredients together and cook until sugar dissolves. Remove from heat and set aside. 

For the Butternut Squash 

  1.  Turn the oven on to 425°F.
  2. Using a peeler, remove the skin from the squash. Halve lengthwise, scoop out seeds.
  3. Rub both halves with two tablespoons olive oil each, season with salt and pepper. Place on a large baking sheet, cut side down and roast until the squash begins to soften for 15 minutes.
  4. Remove squash from oven and transfer to a cutting board. Using a sharp knife, slice through the squash halves, crosswise without cutting all the way through.
  5. Return the squash to the baking sheet, scored sides up. Spoon half of the glaze over top of the squash, allowing it to drip into the slices.
  6. Season with salt and pepper.
  7. Roast the squash for 30 minutes, spoon remaining glaze over the squash. Return to the oven and roast for another 15-20 minutes, until the squash is tender.

For the Thanksgiving Trimmings

  1. Melt butter in a large skillet over medium high heat, shallots and cook until softened.
  2. Add cranberries, walnut, and Brussels sprout leaves. Toss together and cook for about two minutes until leaves turn bright green and are just wilted.
  3. Add herb and season with salt and pepper.

To Serve

  1. Remove the squash from the oven and transfer to a serving platter.
  2. Drizzle over any glaze left on the pan.
  3. Top with Thanksgiving trimmings and serve. Enjoy!

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