The squash may be cut several hours in advance and stored in zipper-lock bags in the refrigerator. Adapted from “Big Night In,” by Domenica Marchetti. Serves 8-10.
Ingredients
4 medium squash such as acorn, delicata, sweet dumpling, buttercup or kabocha, peeled, seeded and cut into big chunks
1/2 cup (1 stick) unsalted butter
1/2 cup pure maple syrup, preferably Grade B
Kosher or sea salt
Freshly ground black pepper
Directions
Heat the oven to 400 degrees.
Use a large, sharp knife to cut the squash into big chunks.
Put the butter and maple syrup in a heavy-bottomed pot and place over medium heat. Heat the mixture until the butter has completely melted. Sprinkle a little salt into the maple-butter mixture, just enough to cut the sweetness a little.
Place the squash wedges on a large rimmed baking sheet or shallow roasting pan and brush them evenly with the maple butter. Grind a little pepper over the wedges. Roast, basting every 15 minutes with syrup, until the squash is golden brown and tender, about 45 minutes total.
Remove from the oven and carefully pile the wedges on a large, deep serving platter. Serve immediately.
