Roasted Local Squash with Maple Glaze

Celebrate the flavors of Vancouver Island with this delightful recipe featuring locally grown squash. Vancouver Island's fertile soil and temperate climate yield squash with a rich, earthy sweetness that's perfect for roasting. Tossed in a luscious maple glaze and paired with aromatic herbs, this dish captures the essence of the fall bounty. Let's get cooking!

1 medium Vancouver Island-grown squash (Butternut or Kabocha work well)

2 tablespoons olive oil

Salt and black pepper to taste

1/4 cup pure maple syrup (local, if available)

2 tablespoons melted butter

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

1 teaspoon fresh rosemary leaves (or 1/2 teaspoon dried rosemary)

1/2 teaspoon ground cinnamon

A pinch of nutmeg

A pinch of cayenne pepper (optional, for a subtle kick)

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Preheat Your Oven:
Preheat your oven to 400°F (200°C)

Prepare the Squash:
Wash the squash and pat it dry.
Using a sharp knife, carefully cut the squash in half lengthwise.
Remove the seeds and fibers.
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Slice and Arrange:
Cut the squash into 1-inch (2.5 cm) thick half-moons or chunks.
Place the slices on a baking sheet lined with parchment paper.

Maple Glaze:
In a small bowl, whisk together the maple syrup, melted butter, fresh thyme, rosemary, cinnamon, nutmeg, and cayenne pepper (if using).

Brush and Season:
Brush both sides of each squash slice generously with the maple glaze.
Season with salt and black pepper to taste.

Roasting Time:
Place the baking sheet in the preheated oven and roast for about 25-30 minutes or until the squash is tender and caramelized around the edges.

Serve Warm:
Remove from the oven and let it cool slightly.
Transfer the roasted squash to a serving platter, drizzle any remaining glaze over the top, and garnish with a few extra fresh herbs if desired.

Serve as a side dish for your favorite fall meal. It pairs wonderfully with roasted chicken, grilled salmon, or a hearty grain salad.

Pro Tip: For an extra touch of local flavor, consider adding crumbled Vancouver Island goat cheese or roasted hazelnuts as a garnish before serving.

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