This simple and scrumptious maple glazed squash recipe wants only a few components.
Roasted butternut squash is the right mixture of candy & savory baked right into a caramelized facet dish.
An Straightforward Aspect Dish
- Roasted butternut squash is a straightforward facet dish that wants few components.
- Prep is fast and there’s no have to peel the squash first.
- Slice and serve or scoop it out for a hearty facet dish.
Elements for Roasted Butternut Squash
Butternut Squash – Butternut squash is nice and gentle. For this recipe, you’ll want to chop it in half lengthwise. You’ll be able to substitute different forms of winter squash however the cooking time will change.
Maple Syrup – Maple syrup provides sweetness and helps to caramelize the roasted squash. Substitute the syrup with brown sugar or honey.
Spices – I really like heat spices with butternut squash together with cinnamon and ginger. You’ll be able to change it with pumpkin pie spice.
Variations
You’ll be able to add non-obligatory toppings to this roasted squash.
- Nuts – toasted chopped or candied pecans or walnuts
- Bacon – bacon bits might be sprinkled on prime over the past 10 minutes of cooking.
- Herbs – butternut squash pairs nicely with sage or rosemary, add a bit of bit to the glaze in case you’d like.
- Cranberry sauce – in some cranberry sauce into the glaze.
Find out how to Make Roasted Butternut Squash
- Reduce the squash in half, prime to backside, with a pointy chef’s knife. Use a spoon to scoop out the seeds and pulp.
- Put together the glaze in line with the recipe under and brush it over the minimize facet of the squash.
- Roast till tender and golden brown.
Acquired Leftovers?
You’ll be able to eat this butternut squash recipe as a facet dish or use it so as to add to different recipes. Leftovers are an important cubed and added to chili or hearty soups!
Preserve leftover maple-roasted butternut squash in a coated container within the fridge for as much as 5 days. Reheat parts on the stovetop or within the microwave.
Extra Butternut Squash Recipes
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Maple Roasted Butternut Squash
This candy and savory maple-roasted butternut squash is the right facet dish for any entree!
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Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper if desired.
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Slice the squash in half lengthwise*. Use a big spoon to take away seeds and pulp within the middle.
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In a small bowl, mix the maple syrup, butter, cinnamon, and ginger. Brush over the minimize facet of the squash and season with salt and pepper to style.
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Place the squash halves, minimize facet up, on a baking pan and roast uncovered for 45-60 minutes or till fork tender and browned on the perimeters.
Squash seeds might be roasted and loved similar to pumpkin seeds.
Energy: 138 | Carbohydrates: 29g | Protein: 2g | Fats: 3g | Saturated Fats: 2g | Polyunsaturated Fats: 0.2g | Monounsaturated Fats: 1g | Trans Fats: 0.1g | Ldl cholesterol: 8mg | Sodium: 612mg | Potassium: 686mg | Fiber: 4g | Sugar: 10g | Vitamin A: 20019IU | Vitamin C: 39mg | Calcium: 105mg | Iron: 1mg
Vitamin info offered is an estimate and can differ primarily based on cooking strategies and types of components used.
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