Introduction

Transforming humble winter squash into a stunning dish, Maple-Roasted Squash With Charred Lemon is a perfect balance of sweet, tangy, and spicy. The maple syrup glaze, accented with chile powder, cardamom, and coriander, caramelizes the squash, while the charred lemon slices provide a zesty contrast. This recipe celebrates seasonal produce with a gourmet twist, ideal for holidays, family dinners, or a cozy weeknight treat.

The beauty of this dish lies in its simplicity—minimal ingredients, quick preparation, and maximum flavor. You can use a mix of winter squashes like butternut, delicata, honey nut, or kabocha to create a variety of textures and colors. The garnish of fresh herbs or celery leaves adds a bright finish, making it as visually appealing as it is delicious.

Serve this dish as a side for roasted meats, as part of a vegetarian spread, or even as a main course with a hearty grain like farro or quinoa.

Ingredients List

For the Maple-Roasted Squash:

  • 1 lemon, halved lengthwise, seeds removed
  • ½ teaspoon fine sea salt, plus more as needed
  • ¼ cup maple syrup
  • 3 tablespoons unsalted butter
  • Large pinch of chile powder, plus more to taste
  • 3 pounds mixed winter squash (honey nut, butternut, delicata, and/or kabocha), seeded and sliced into 1-inch-thick crescents, half-moons, or 1-inch cubes
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 teaspoon ground cardamom
  • 1 teaspoon whole coriander seeds, lightly crushed

Optional Garnish:

  • Mint or celery leaves, parsley, and/or cilantro

Step-by-Step Instructions

1. Preheat the Oven and Prepare the Lemon

  • Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper for easy cleanup.
  • Slice one lemon half crosswise into thin half-moons. Reserve the other half for squeezing over the roasted squash later.

2. Blanch the Lemon Slices

  • Bring a small pot of salted water to a boil. Add the lemon slices and simmer for 2 minutes to soften and reduce their bitterness. Drain well and set aside.

3. Make the Maple Glaze

  • In the same saucepan over medium heat, combine the maple syrup, butter, and chile powder. Simmer gently for 2 minutes, allowing the mixture to thicken slightly.

4. Season the Squash

  • In a large mixing bowl, toss the squash with olive oil, cardamom, coriander seeds, and sea salt until evenly coated.

5. Combine and Roast

  • Pour the maple syrup mixture over the seasoned squash and add the blanched lemon slices. Toss to combine thoroughly.
  • Spread the mixture evenly on the prepared baking sheet, ensuring the squash is in a single layer for even roasting.

6. Roast to Perfection

  • Roast the squash for 30–40 minutes, tossing halfway through for even caramelization. The squash should be tender with golden brown edges, and the lemons should be lightly charred.

7. Garnish and Serve

  • Transfer the roasted squash and lemon slices to a serving platter. Drizzle with additional olive oil and squeeze the juice from the reserved lemon half over the top.
  • Garnish with fresh herbs like mint, parsley, or celery leaves, and a sprinkle of chile powder for extra heat, if desired.

Tips for Success

  1. Choose the Right Squash: Use a variety of winter squashes for a mix of textures and flavors. Butternut and delicata are sweeter, while kabocha has a creamy texture.
  2. Balanced Heat: Adjust the chile powder to your spice tolerance. A little goes a long way!
  3. Even Cooking: Cut the squash into similar-sized pieces to ensure even roasting.

Recipe Variations

  1. Add a Sweet-Savory Contrast: Toss a handful of dried cranberries or pomegranate seeds with the roasted squash before serving.
  2. Nutty Finish: Sprinkle toasted almonds or pecans over the dish for added crunch.
  3. Spice Swap: Replace cardamom and coriander with cumin and smoked paprika for an earthy twist.

Serving Suggestions

  • Serve alongside roast chicken or pork for a comforting meal.
  • Pair with a fresh green salad and crusty bread for a lighter, vegetarian option.
  • Top with crumbled feta or goat cheese for a creamy, tangy accent.

Storage & Leftovers

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Avoid freezing as the squash may lose its texture.
  • Reheating: Warm in the oven at 350°F (175°C) for about 10 minutes or until heated through.

Nutrition Information (Per Serving)

Serving Size: 1 cup

  • Calories: 180 kcal
  • Protein: 2 g
  • Fat: 8 g
  • Carbohydrates: 28 g
  • Sodium: 120 mg

Cost Estimation

Approximate cost per serving: $2.00–$3.00
Budget Tips:

  • Use seasonal squashes for better prices.
  • Substitute fresh herbs with dried ones if needed.

Have you tried this Maple-Roasted Squash With Charred Lemon recipe? Share your feedback in the comments or tag us on social media with #SquashAndLemonRecipe. Save this recipe to bring a seasonal flair to your next meal!