Introduction: Maple Ginger & Garlic Butter Squash

You'll Need:

1 acorn squash
1 butternut squash
maple syrup


aluminum foil
2 small dishes & spoons
large knife
smaller paring knife
baking tray

Step 1: Cut & Scoop

Cut your squash in half and scoop out the seeds inside.

Step 2: Grate & Mix

Mince or grate 4 garlic cloves and a small nugget of ginger.

Add the grated ginger to 1 1/2 tbsp pure maple syrup & mix.

Add the minced garlic to 1 1/2 tbsp salted butter.

Step 3: Slather & Bake

Cover the acorn squash with the maple ginger syrup and the butternut squash with the garlic butter.

Bake for 1 1/2 to 2 hours at 375℉.

Step 4: Scoop & Serve

Scoop out the softened squash, discard the rinds and serve. 

Yield one bowl of each - approximately 3 cups butternut squash and 2 cups acorn squash.
The acorn squash will be lighter yellow-orange and sweetly flavoured while the butternut will be a warmer, deeper orange and has a rich savoury taste. Make both and offer your guests a choice or select the one whose flavouring best matches your planned meal.

Check out the links below for more seasonal serving suggestions:

Roasted Turkey:

Toasted Pumpkin Seeds:

Pumpkin Pie:

Cranberry sauce:


Candied Yams (& sweet potatoes):