Q1: What is the absolute, number one secret to butternut squash that is tender all the way through, but not mushy?

The secret is the two-stage, cover-and-uncover roasting method . The initial, covered bake is what steams the squash and makes it perfectly tender. The final, uncovered bake is what allows it to caramelize and for the sauce to thicken, preventing it from ever becoming watery or mushy.

Q2: Can I make this side dish ahead of time for a holiday dinner?

Yes, absolutely! This is an ideal make-ahead side dish. You can prepare the entire recipe from start to finish up to two days in advance. When you are ready for your dinner, you can simply reheat it, covered with foil, in a 350°F oven for about 20 minutes.

Q3: What is the easiest way to peel a butternut squash?

The best and safest trick is to first use a large, sharp chef's knife to trim off the top and the bottom of the squash so you have two flat, stable surfaces. Then, you can stand it up on your cutting board and use a sharp vegetable peeler to peel the skin off in long strips, from top to bottom.

Q4: Can I make this with a different kind of winter squash?

Yes! This delicious glaze would also be fantastic on other sweet, winter squashes like delicata squash (which doesn't need to be peeled!) or acorn squash .

Q5: Can I make this a little more savory?

Of course! For a more savory, herbaceous twist, you can add about 1 tablespoon of fresh, chopped herbs , like sage, thyme, or rosemary , to your orange-maple glaze.

Orange and Maple Roasted Butternut Squash (Easy & Elegant!)

A simple and elegant side dish featuring thinly sliced butternut squash roasted with a sweet and tangy glaze. The squash is tossed with olive oil, then tiled in a baking dish and covered with a mixture of maple syrup, fresh orange juice, and zest. The dish is first baked covered to become tender, then uncovered to allow the top to brown and caramelize. It’s finished with a sprinkle of fresh parsley for a touch of freshness.

Author: Grace

Ingredients

1 butternut squash (about 2 1/2 pounds), peeled, halved, seeded and thinly sliced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons pure maple syrup
Zest and juice of 1 orange
2 tablespoons chopped fresh flat-leaf parsley

Instructions

Preheat the oven to 350°F.
In a large bowl, toss the thinly sliced butternut squash with the olive oil and a generous pinch each of salt and pepper.
Arrange the squash slices in a 9-by-13-inch baking dish in an overlapping, tiled pattern.
In a small bowl, stir together the maple syrup, orange zest, and orange juice. Pour this mixture evenly over the squash in the baking dish.
Cover the dish with foil and bake for 30 minutes.
Uncover the dish and continue to bake for an additional 30 to 40 minutes, until the squash is tender and the top begins to brown.
Scatter the chopped fresh parsley over the top before serving.

Notes

This is a simple yet beautiful side dish, perfect for a fall dinner or a holiday meal like Thanksgiving.
Arranging the squash slices in a tiled pattern creates an attractive, layered presentation.
Baking the squash covered for the first half of the cooking time helps it to steam and become tender throughout. Baking it uncovered at the end allows it to caramelize.

Find it online: https://www.eatswithsoul.com/orange-and-maple-roasted-butternut-squash/