How to Bake Squash in the Oven
Not only is this recipe one of our favorites, it is very simple to make. Peel, then cut the butternut squash into 1-inch cubes. (By the way, our friend, Wendi actually doesn’t peel her squash before roasting – she says that the roasting time is enough to make the skin tender and it actually adds great texture). Tumble the squash cubs onto a baking sheet and toss with olive oil, maple syrup and Sriracha chili sauce. Bake in the oven until the squash is tender and the maple syrup has caramelized. Serve as-is or add a kick of salt with crumbled feta cheese on top. Recipe updated, originally posted October 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne 2 tablespoons olive oil 2 tablespoons pure maple syrup 1 tablespoon Sriracha chili sauce or more to make it spicier 3/4 teaspoon sea salt 1/4 cup cubed or crumbed feta cheese, optional Fresh herbs for serving like basil or parsley, optional 2Toss squash cubes with olive oil, maple syrup, Sriracha, and salt until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown. 3Bake squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes. (Since ovens can often run hotter than you have heated them to, check the squash every so often to make sure they are not roasting quicker than expected). 4Serve topped with feta cheese and chopped fresh herbs.
