Lemon-Maple Squash recipe is a decadent and delicious side dish that will complement all your Fall menus perfectly with a flavorful and subtle hints of sweet maple syrup, a burst of tangy lemon, caramelized squash, and a subtle kick of pepper.
This delicious easy-to-make Lemon Maple squash recipe is from the Food Network Magazine, November 2009. Photo by Marcus Nilsson.
Slice squash (of your choice) into thick wedges and remove the seeds (an ice cream scoop works great). Turn on skin side to test balance. If any squash seems unbalanced, cut off a small piece of the skin to flatten the surface. Place cut-side up in a large baking dish.
In a small bowl, combine the maple syrup, water, lemon zest, lemon juice, red pepper flakes, salt, and pepper. Pour mixture over the squash and dot with the butter pieces.
Bake 20 minutes, then flip the squash over and bake until they caramelize and are tender when poked with a fork, approximately 45 additional minutes (basting halfway through the cooking time).
Makes 8 servings.