Roasted Winter Squash Halves with Soy Sauce and Maple Syrup
A savory-sweet glaze with a hint of ginger elevates humble roasted squash
Why This Recipe Works
High-heat roasting transforms winter squash into a creamy side, while a simple soy-maple glaze provides a deeply savory finish. This technique creates a lacquered surface that balances the natural sweetness of the squash with the heat of fresh ginger.
Instructions
Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper to prevent the glaze from sticking.
Brush the cut sides of the squash with oil and season with salt and pepper.
Place the squash cut-side down on the prepared baking sheet and roast until the flesh is tender and the skins are easily pierced with a fork, 35 to 45 minutes.
Whisk the maple syrup, soy sauce, and ginger together in a small bowl while the squash is roasting.
Remove the baking sheet from the oven and carefully flip the squash halves cut-side up using tongs to avoid the escaping steam.
Brush the maple mixture generously over the cut surfaces and roast until the edges are well caramelized and the glaze is bubbling, 5 to 10 minutes.
Serve hot, spooning any glaze that has pooled in the center of the squash back over the flesh.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
What substitutions can I make?
- soy sauce: tamari for gluten-free
