Ingredients
- 2 medium delicata squashes, halved and seeded
- 90 ml Québec maple syrup
- 45 g butter, melted
- 15 ml cider vinegar
- 1 tsp rubbed sage
- 1/2 tsp salt
- 60 g pumpkin seeds
Method
- Heat the oven to 185 °C and place the squash cut-side up on a baking sheet.
- Whisk the maple syrup, butter, vinegar, sage, and salt.
- Brush the squash generously with the maple mixture.
- Roast for 25 minutes, brush again, and scatter with pumpkin seeds.
- Roast 10 minutes more, until tender and caramelized.
Conversion and rationale
Original sweetener (classic version): 75 g brown sugar
Conversion used: Replace 75 g brown sugar with 90 ml maple syrup; keep the classic butter seasoning, use no extra liquid, and lower the oven from 200 °C to 185 °C.
Why Quebec maple syrup: Maple intensifies delicata's naturally sweet, nutty flesh and pairs naturally with sage. The thin edible skin reduces waste and preparation time.
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 →