Seasonal Maple Roasted Heirloom Squash

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RICHMOND, Va. – Executive Chef Robert Nelson from The Boathouse at Rocketts Landing showed us the process on creating a maple roasted, local heirloom squash paired with pancetta, pomegranate and sage.  The Boathouse has this warm autumn dish is on the menu for Thanksgiving Day offering a home-cooked meal to those who might not want to cook at home.  Guests can also order Thanksgiving feasts to go for as few as two people, for pick up the day before.  Orders must be placed by November 17.  For more information please visit 


Maple Roasted Local Heirloom Squash 

Garnished with pancetta, pomegranate, sage 

Maple glazed local squash: 

1 pounds of unsalted butter 

1 cups of light brown sugar
1⁄4 cup of maple syrup
1⁄2 cup of black strap molasses 

1 tablespoon of cinnamon 

1 teaspoon of kosher salt 

1⁄2 teaspoon of nutmeg
1⁄2 teaspoon of clove
1 whole butternut squash 

1 whole acorn squash 

1 whole delicata squash 


Melt the butter in a sauce pot. Add brown sugar and bring it to a boil. Reduce the heat to low and add the remaining ingredients. Simmer for 3 minutes. Allow mixture to cool to room temperature. 

Cut the squash in half and remove the seeds. Cut the seeded squash in 1” slices and place on a sheet pan. Pour mixture over the squash and mix thoroughly. Pre-heat the oven to 425 degrees and cook the squash for 45 minutes or until fork tender. Garnish the squash with chopped fresh sage, crispy pancetta and pomegranate seeds. 

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