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Tis the Season for Maple Roasted Local Heirloom Squash

Thanksgiving is right around the corner and that means it’s time to either make your reservation at The Boathouse or put on your chef apron and start cooking! We hope that you will be joining us for the holiday but even if you can't make it, you can have a taste of The Boathouse at home. We're sharing the recipe for our maple roasted local heirloom squash! It’s one of our big crowd pleasers at our annual Thanksgiving buffet and is sure to wow your guests at home. Give it a go and let us know what you think!


1 pound of unsalted butter

1 cup 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 ground cloves

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 maple syrup, molasses, salt, and spices. 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.

Click here to see Executive Chef Robert Nelson prepare the dish on Virginia This Morning!

Call (804) 744-2545 to make your Thanksgiving reservation today!

Tags: thanksgiving recipes squash

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