Butternut Squash with Maple Glaze
Roasted butternut squash roasted with fresh herbs and maple syrup resulting in a tasty side dish.
5 minutes
40 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 146 |
| Fat: | 12 g |
| Carbohydrates: | 13 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 269 mg |
| Fiber: | 0 g |
| Sugars: | 11 g |
| Calculated per serving. | |
Serves: 6
Ingredients
- 3 lb3 lb3 lb Butternut Squash, cubbed
- 5 Tbsp5 Tbsp5 Tbsp Extra Virgin Olive Oil
- 0.75 tsp0.75 tsp0.75 tsp Salt
- 5 Tbsp5 Tbsp5 Tbsp Pure Maple Syrup
- 4 sprigs4 sprigs4 sprigs fresh Thyme
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Pre-heat oven to 400°F.
- Place parchment paper onto two baking sheets.
- Add the butternut squash to a large bowl, then add the salt, black pepper, maple syrup and fresh thyme. Mix it all together.
- Spread the butternut squash evenly on the two baking sheets.
- Bake for 30 minutes then flip them and bake for an additional 10 minutes or until the squash is fork tender. If the squash seems a bit dry you can add a bit more olive oil when you flip them.
Notes
Use 2 baking sheets to ensure the squash is roasted and not steamed. Line the baking sheets with parchment paper so they don't stick to the pan.
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