• 1 acorn squash, sliced
  • 1 kabocha squash, sliced
  • 1 carnival squash, sliced (optional)
  • 1 small butternut squash, sliced & cubed (optional)
  • Salt & pepper
  • ½ stick salted butter
  • 3 tbsp. maple syrup


  1. Pre-heat oven to 425°F.
  2. To prepare the squash for roasting: cut the acorn, kabocha and carnival squash, in half and
    remove the seeds. If using butternut squash, remove the neck and cut the bulb in half, length wise.*
  3. For all the squash, lay the flat cut side down on your cutting board and slice into 1 inch – 1 ½ inch
    pieces. Lay the slices out on a sheet tray being sure not to crowd them or they will steam and not
    caramelize. Drizzle with olive oil and sprinkle with salt & pepper and roast for 35 – 45 minutes or until
    soft and slightly browned.
  4. To make the maple butter, heat a small saucepan over medium heat. Add the butter and the
    maple syrup, continuing whisking until the butter and syrup is combined.
  5. When the squash comes out of the oven, brush the slices with the maple butter.

*If using butternut squash cut the bulb section into cubes and roast separately or save for later.

Serves 6