Golden winter squash, walnuts, a hint of maple, sage undertones to cut through the sweetness. Maple Roasted Squash with Sage and Walnuts is the fall dish you’ll want to make again and again.

I first encountered this maple-roasted squash melange while reading The Coldest Case, the 14th book in Martin Walker’s Bruno, Chief of Police series of armchair travel/crime/foodie novels. Not only is Bruno a skilled sleuth, he loves cooking with the produce and proteins of the Dordogne Valley.  One of the reasons to read the books is to sink yourself into that lovely region of France and join, virtually, the dinners he shares with his friends

After trying to recreate the dish from Bruno’s thinking aloud in the book–“First he turned the oven on then chopped the pumpkin into slices” — I was thrilled when Walker published Bruno’s Cookbook last year. It contains the recipe for the maple roast squash and other local specialties from the book series. An easy way to transport yourself to one of the most beautiful regions in France and its gastronomic hub.

Maple Roasted Squash with Walnuts and Sage is a satisfying vegetarian dish. Bruno added slices of Cabecou goat cheese, which slumped from the heat of the hot squash. While it is hearty enough to stand on its own, roasted pork tenderloin or a perfectly roasted chicken would make a celebratory meal.

Maple Roasted Squash with Walnuts and Sage

From Bruno’s Cookbook: Recipes and Traditions from a French Country Kitchen
by Martin Walker and Julia Watson

Ingredients

• 1 T. good quality olive oil or extra virgin olive oil
• ½ C. plus 1 T.  maple syrup or honey
• 2 pounds winter squash (acorn, carnival, delicata, kabocha), scrubbed
• 1 T. (1/2 oz,/15 grams) fresh sage leaves, shredded
• 1 t. flaky sea salt, e.g., Fleur de Sel de Guerande
• ¾ C. (6 oz) walnut halves
• Cabecou de Perigord or other creamy goat cheese, (optional)

Directions

1. Preheat oven to 400° F./200°C.
2. Blend the oil and maple syrup together with a whisk, or shake in a jar
3. Cut the unpeeled, washed in half and deseed, Then slice into into half-moon slices about 1-inch (2 ½ cm) thick. Spread over a roasting or sheet pan. Drizzle half of the maple mixture over the sliced squash, then toss to coat them thoroughly. Roast for 30 to 35 minutes until the slices begin to soften. (Times will vary by type of squash, ovens, etc). Test with a cake tester or knife to check. Turn them over after around 20 minutes.
4. Add the sage, salt, and walnuts to the remaining maple syup mixture and mix to blend. Spoon over the squash. Continue to roast for 10 to 12 more minutes, or until the squash begins to caramelize.
5. Remove and arrange squash on a platter. Add slices of cabecou while the squash is hot (if using).

Serves about 6 people. Green salad and wine-poached pears complete the meal.

As an affiliate of Amazon and other retailers we make a commission on products purchased through qualifying links on this page.

 *     *     *