Traditionally, we make 7 or 8 side dishes for our Thanksgiving feast. For many years, four of the side dishes were mandatory: Corn Casserole, Cranberry Conserve, Sweet Potato Casserole, and Nana’s Applesauce. (While we don’t have turkey for Christmas, Nana’s applesauce is standard at both Thanksgiving and Christmas.) Mashed potatoes, stuffing, Brussels sprouts, and rolls also usually accompany the meal. These are the sides that were more likely to vary from year to year. Recently, I have taken to mixing it up a bit and trying out more new recipes than in past years, due in large part to allow me to have additional dishes to post here!

Today’s recipe is an alternative to our standard sweet potato casserole. Instead of mashed sweet potatoes, butternut squash is sliced and roasted with fresh orange zest & juice and maple syrup. Olive oil, salt, and pepper are the only other ingredients, and a sprinkling of fresh parsley adds color to the finished product. Seasonal, simply delicious, and perfect for the upcoming holidays!

Orange & Maple Butternut Squash

Orange & Maple Butternut Squash (adapted from foodnetwork.com) Total Time Required: 1 hour 30 minutes, Prep Time: 20 minutes, Yield: 6 servings

Ingredients:

• 2 1/2 pounds butternut squash, peeled, halved, seeded, then sliced into 1/8″ slices
• 2 tablespoons olive oil
• kosher salt and freshly ground black pepper
• 2 tablespoons pure maple syrup
• zest and juice of 1 orange
• 2 tablespoons chopped fresh parsley

Directions:

Preheat the oven to 350ºF. Toss the squash with the oil and a generous pinch each of salt and pepper in a large bowl.

Toss the squash slices with oil, salt, & pepper.

Tile the squash slices in a 9-by-13-inch baking dish, overlapping the pieces.

Tile the slices in the baking dish.

Stir the maple syrup, orange zest, and juice together in a small bowl and pour the mixture over the squash.

Pour the maple mixture over the squash slices.

Cover the dish with foil and bake the casserole for 30 minutes. Uncover and continue to bake until the squash is tender and the top begins to brown, 30 to 40 minutes more.

Bake the squash.

Scatter the parsley over the top.

Garnish the cooked squash with the parsley.

Serve immediately.

Serve the squash as a side dish.

The bright colors of Fall are on the plate!  ~Linda

Orange & Maple Butternut Squash (adapted from foodnetwork.com) Total Time Required: 1 hour 30 minutes, Prep Time: 20 minutes, Yield: 6 servings

Ingredients:

• 2 1/2 pounds butternut squash, peeled, halved, seeded, then sliced into 1/8″ slices
• 2 tablespoons olive oil
• kosher salt and freshly ground black pepper
• 2 tablespoons pure maple syrup
• zest and juice of 1 orange
• 2 tablespoons chopped fresh parsley

Directions:

Preheat the oven to 350ºF. Toss the squash with the oil and a generous pinch each of salt and pepper in a large bowl. Tile the squash slices in a 9-by-13-inch baking dish, overlapping the pieces. Stir the maple syrup, orange zest, and juice together in a small bowl and pour the mixture over the squash.

Cover the dish with foil and bake the casserole for 30 minutes. Uncover and continue to bake until the squash is tender and the top begins to brown, 30 to 40 minutes more. Scatter the parsley over the top and serve.