Halloween has come and gone, and you find yourself with a leftover butternut squash on your kitchen counter? Don’t let it go to waste! Here’s a simple, delectable, and comforting recipe to transform your squash into a quintessential autumn dish that evokes the scent of a wood fire and golden leaves. These roasted squash medallions with butter, maple syrup, garlic, and rosemary are crispy on the outside, tender on the inside, and bursting with flavor. They can be served as a side dish or as a main course for vegetarians.<\/p>\n
### Ingredients<\/p>\n
For 4 servings:<\/p>\n
– Butternut squash: 1
\n– Butter: 2 tablespoons
\n– Maple syrup: 1 tablespoon
\n– Garlic: 2 cloves
\n– Sesame oil: 1 teaspoon
\n– Rosemary: 1 sprig
\n– Sea salt: 1 pinch
\n– Pepper: 1 pinch
\n– Pumpkin seeds: 1 pinch<\/p>\n
### Preparation<\/p>\n
#### Total Time<\/p>\n
25 minutes<\/p>\n
#### Prep Time<\/p>\n
10 minutes<\/p>\n
#### Cook Time<\/p>\n
15 minutes<\/p>\n
#### Step 1: Prepping the Ingredients<\/p>\n
Start by preparing the squash: cut it into thick slices (about 1 inch). Gently score the surface of each medallion with a knife to enhance caramelization.<\/p>\n
In a small bowl, mix the maple syrup and sesame oil.<\/p>\n
Brush the medallions with this mixture, making sure they are well coated.<\/p>\n
#### Step 2: Cooking<\/p>\n
Heat a pan over medium heat with the butter and a bit of sesame oil. Place the medallions in the pan, add the unpeeled and crushed garlic cloves, and the sprig of rosemary.<\/p>\n
Cover and let roast for 15 to 20 minutes, turning the medallions halfway through cooking. Towards the end of cooking, remove the cover to allow the medallions to caramelize slightly.<\/p>\n
#### Plating<\/p>\n
Serve hot, sprinkled with a pinch of sea salt, freshly ground pepper, and some pumpkin seeds for added crunch.<\/p>\n\n\n