I have not tried this recipe yet, but will make it for my small Thanksgiving of four people. This week, The New York Times Food Section was filled with recipes and suggestions for smaller gatherings. I happen to LOVE Melissa Clark’s recipes so I’m excited for this one!


3 tablespoons maple syrup

Large pinch of ground cayenne or chile powder

2 tablespoons unsalted butter, cut into ½ -inch cubes

½ teaspoon kosher salt

¼ teaspoon black pepper

Large pinch of coriander seeds

1 pound winter squash, such as dumpling, delicata or butternut, halved, seeded and sliced into ½ -inch thick (you don’t have to peel it)

Fresh lime juice, for serving

1 tablespoon chopped fresh sage leaves, for serving


Heat oven to 425 degrees. If you like, line a rimmed baking pan with parchment paper or foil. (It’s not necessary but will prove helpful when cleaning up.)

In a small pot over medium-high heat, combine maple syrup and cayenne in a small pot. Bring to a simmer and let cook until it reduces by a third, 1 to 3 minutes. Add butter and let it melt. Turn off heat and mix in salt, pepper and coriander.

Spread the squash out on the pan and spoon maple mixture over the pieces, turning them to coat. Roast until the pieces begin to soften, 15 minutes. Turn the squash pieces over and roast until glazed and tender, 10 to 20 minutes more. Drizzle lime juice and scatter sage leaves over the top for serving.

(recipe found on

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