Maple Butter Roasted Butterkin Squash with Hot Chili Oil

Move over bland and boring side dish recipes, this maple butter roasted Butterkin squash is about to blow your mind! A few wholesome ingredients; maple syrup, good butter, in-season winter squash, and spicy chili oil play together to create a show-stopping recipe worthy of center stage.

This post is sponsored by Shop Taste NY, the official “Eat Local, Drink Local” program for New York State. Thank you for supporting the brands that support Abra’s Kitchen. As always all thoughts, opinions, recipes, and musings are my own.

If you like this recipe you should try this miso-roasted honeynut squash and this kale and mushroom stuffed delicata squash

Don’t underestimate the deliciousness that is simplicity. This recipe sings with high notes of local, seasonal products and utter simplicity.

A side dish that is worthy of center stage, and worthy of a coveted spot on your holiday table.

Let’s Get Cooking!

INGREDIENTS AND SUBSTITUTIONS

Detailed measurements and ingredients can be found within the recipe card at the end of this post.

• Butterkin Squash – Butterkin is a new (new to me) varietal of squash. It is a hybrid of butternut squash and pumpkin. If you can find butterkin go for it! If not you can absolutely sub in butternut squash, acorn squash, or pumpkin.
• Butter – Good quality salted butter. This recipe only has a few ingredients, it’s important that every ingredient is packed with flavor. I love finding local butter or when in doubt my favorite store-bought butter is Kerrygold.
• Maple Syrup – I used a local AMAZING maple syrup – Catskill Mountain Sugar House Organic Maple Syrup, you can grab a holiday-sized jug (ahem… the largest size possible!) on ShopTasteNy
• Crispy Chili Oil – Another New York locally made product. My Instagram friends went crazy for this product when I shared it last month. Trust me you want to have a bottle (or two) in your pantry. You can also make your own chili oil with this recipe.
• Olive oil, salt, and pepper

TOOLS YOU WILL NEED

• Baking Sheet
• Cutting Board
• Good Knife
• Small Saucepan

WHAT’S A BUTTERKIN SQUASH?

I found this gorgeous butterkin squash at my local farmers market. Butterkin is a hybrid of a butternut squash and a pumpkin. It is sweet and nutty, and oh so cute!

I chose to cut the squash into large wedges, skin on. I like this dish more rustic and wild.

HOW TO MAKE

1. Cut squash into large wedges. Place on a baking sheet and drizzle with olive oil, salt and pepper
2. Roast in a 375° oven for 40-60 minutes or until a knife can easily be inserted into the flesh of the squash.

3. While squash is cooking melt butter in a small saucepan over medium heat, whisk in maple syrup.
4. Pour maple butter over the squash and top with crispy chili oil. Serve immediately.

New York Maple Syrup – The Hero of the Holidays!

I have partnered with Shop Taste NY to introduce you to some truly incredible local New York products. Today I am sharing a brand that has been a staple in my kitchen for years! Catskill Mountains Sugar House Maple Syrup. A family owned and operated sugar house located just 20 miles north of my little farmhouse.

I am OBSESSED with this maple syrup. It is found in all of the local grocery stores near me, used in some of the top restaurants in NYC and now you can get a bottle too! Simply order a jug on Shop Taste NY (may I recommend the largest size available?)

Sourcing locally grown food helps the local economy, reduces energy consumption, incentivizes the protection of open spaces and provides fresher foods. 

And above all else please don’t mistake “pancake syrup” for maple syrup. Pancake syrup is nothing more than a big bottle of High Fructose Corn Syrup (HFCS – a four-letter word!) Yes, maple syrup is more expensive. The amount of work that goes into one little pint of maple syrup is extraordinary. They need to collect 40 buckets of sap to yield ONE bucket of syrup. It is worth every penny.

NUTRITION NERD CORNER 🤓

Unlike white sugar, maple syrup is rich in minerals like manganese (an important mineral for immunity and anti-oxidant activity) and zinc. So although it is still a sweetener and should be treated as such (a-hem moderation) maple syrup is certainly a better option than plain white sugar. I love baking with maple syrup, adding it to salad dressing, using it in cocktails, and of course pouring it all over my fall-inspired breakfast pancake stacks.

Serving Suggestions

• The obvious choice is to serve this center stage at Thanksgiving, right next to a gorgeous turkey!
• Simple weeknight dinner paired with roasted chicken and a big plate of greens

STORAGE/FREEZING/REHEATING

• STORAGE: Store in an airtight container in the fridge for 3 days
• REHEAT: Reheat in the microwave or warm oven
• FREEZING: I would not freeze this, also you are most likely not going to have leftovers, this squash will be gobbled up in one sitting.

DIETARY MODIFICATIONS

This recipe is Gluten-Free and vegetarian.

• Vegan – Use vegan-friendly butter

For similar tasty dishes, check out my Thanksgiving recipes, fall recipes, Gluten-Free Thanksgiving Side Dishes and November recipes roundups!

I can’t wait for you to try this Maple Butter Roasted Butterkin Squash! When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo! 

If you’ve tried this recipe, don’t forget to rate it and leave a comment below. I love to hear from people who’ve made my recipes!