Jan 06, 2014, Updated Oct 01, 2024 I meant to post this recipe before Christmas, as I thought the maple-spice theme would make an excellent companion to turkey and mashed potatoes. But it didn’t happen, and that’s okay, because I was busy spending time with my family and friends, and enjoying the moment. And besides, I have been making this dish on a near-weekly basis since September, so the turkey accompaniment is really nonessential. Very easy, nothing fancy, you might skim the recipe and pass it by. But somewhere – I suspect near the intersection of butter and maple syrup and tongue-tingling 5-spice powder – magic happens. You will never see orange vegetables disappear so quickly. I often use delicata squash instead, and it’s easier because the skin is so thin and tender you don’t need to take it off. But I find it has a higher water content and doesn’t caramelize quite as nicely as butternut. Still delicious, though, and the no-peel factor is a major point in its favour! Chinese 5-spice is an earthy-sweet blend of cinnamon, anise, black pepper, cloves and fennel seeds. If you don’t have it, you can substitute a small pinch of the above individual spices you do have and it will still be tasty. You can also add a sprinkle of cayenne, which plays nicely off the sweetness.
