One of our great neighbor farms here in New Braintree, Grand Maple Farms, provides us with the maple syrup we sell at Boston Public Market. As the temps start to drop here in October we thought we would share some delicious maple recipes you can use with our produce. You can also see many more recipes at the Massachusetts Maple Producers Association website at

Maple-Glazed Butternut Squash


1 medium butternut squash, peeled, seeded, quartered, cut into half-inch slices

4 tablespoons maple syrup

1/4 teaspoon ground mace

4 tablespoons dark rum

2/3 cup water


Place all ingredients in a large saucepan. Bring to a boil, then simmer for 15 minutes, or until the squash is tender. Reserving the cooking liquid, transfer the squash with a slotted spoon to a heated serving dish. Boil the cooking liquid until it is thickened, then pour it over the squash. Serves 4.

Maple-Glazed Root Vegetables


Peel and cut 3 lbs of your favorite root vegetables – carrots, potatoes, parsnips, beets, etc – into 1/2″ pieces. Toss with 1/2 cup of olive oil, 1/3 cup of maple syrup, 2 chopped garlic cloves, and salt and pepper to taste. Spread on baking sheet and roast in 400 degree oven until tender, about one hour.