This roasted butternut squash is tossed in a flavorful soy and maple glaze. It's a little bit sweet, a little bit savory, and a whole lot of delicious.
Preheat it to 375°F. Cut the squashes in half lengthwise. Scoop out the seeds and pulp and discard.
Place the cut squash halves cut side up in a baking dish with about ½ inch of water, and cover each half tightly with foil. Bake until easily pierced with a knife but still firm, about 30 to 40 minutes, depending on the type and size of squash used. Tip: If you don't have a knife sharp enough to cut the squashes in half, simply wrap in foil, place them in a casserole dish, and bake until they can be just pierced through, but are still firm. You can then cut them and remove the seeds.
Allow the squash to cool until it is safe to handle. Peel the squashes (the skins should remove easily after baking) and cut into 1-inch chunks. Once you're ready to roast the squash, heat the oven to 425°F.
Combine the squash chunks in a mixing bowl with all the remaining ingredients, except the fresh herbs, and stir together well. Transfer to a parchment-lined roasting pan.
Roast for 15 to 20 minutes, or until nicely glazed, stirring once or twice. Serve from the pan or transfer to a covered serving container.