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Butternut squash with Thanksgiving trimmings
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
- 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
- Turn the oven on to 425°F.
- Using a peeler, remove the skin from the squash. Halve lengthwise, scoop out seeds.
- 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.
- 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.
- 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.
- Season with salt and pepper.
- 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
- Melt butter in a large skillet over medium high heat, shallots and cook until softened.
- Add cranberries, walnut, and Brussels sprout leaves. Toss together and cook for about two minutes until leaves turn bright green and are just wilted.
- Add herb and season with salt and pepper.
To Serve
- Remove the squash from the oven and transfer to a serving platter.
- Drizzle over any glaze left on the pan.
- Top with Thanksgiving trimmings and serve. Enjoy!
