Ingredients
- 1.2 kg butternut squash, peeled and cut into 3 cm cubes
- 60 ml Québec maple syrup
- 30 ml olive oil
- 30 g unsalted butter, melted
- 1 tbsp lemon juice
- 1 tbsp chopped fresh sage
- 1 tsp salt
- ½ tsp black pepper
Method
- Heat the oven to 190 °C and spread the squash on a large roasting tray.
- Whisk the maple syrup, oil, butter, lemon juice, sage, salt, and pepper.
- Toss the squash with the glaze and arrange it in a single layer.
- Roast for 30 minutes, turning twice.
- Roast 8–10 minutes more until tender, browned, and glossy.
Conversion and rationale
Original sweetener (classic version): 100 g brown sugar in a traditional baked glazed winter squash
Conversion used: Replace 100 g brown sugar with 60 ml maple syrup; omit the traditional added water and bake at 190 °C rather than 205 °C.
Why Quebec maple syrup: Maple intensifies butternut squash's natural caramel flavor and pairs cleanly with sage and lemon. This keeps the familiar holiday side dish while favoring a Québec-produced sweetener.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →