Roasted Squash with Apple Coriander Maple Shrub

A truly decadent seasonal treat, filled with comforting spices.


Four winter squash, halved
Delicata, acorn, kobocha
1/4 cup of the hudson standard apple coriander maple shrub
4 sprigs of fresh thyme
4 sage leaves
4 tbs of organic butter
2 tbs of local maple syrup
Freshly ground pepper
Kosher or sea salt

Preheat oven to 375º Place halved squash cut side up on a parchment or foil lined sheet pan. Season each with salt and pepper and add a knob of butter into each cavity along with shrub and a drizzle of maple syrup. Add sage and thyme sprigs to cavities. Cover sheet pan with foil and bake until just tender, approximately 35-40 minutes, depending on squash. Remove foil and baste squash with it's juices. Return pan, uncovered to oven and cook for an additional 15-20 minutes until very tender and juices have reduced.