Maple roasted butternut squash is the ultimate side dish for Thanksgiving. The maple syrup accentuates the fleshy, buttery squash adding to the natural caramelized sugars that occur from roasting this beautiful vegetable. Add a little bit of thyme and sage and you have just created a memorable dish.
In this recipe I mix butternut up with delicatta and acorn squash but you don’t need to do so. Simply butternut will suffice. Having said that, feel free to mix it up with your favorite squash or pumpkin. This dish is delicate, colorful, exquisite and fancy at the same time. It is also very easy to make.
My only recommendation is that you do not pile the vegetables on your roasting pan. It is important that you place them in a single layer for proper roasting. Otherwise they will steam.
This is what you are going to need to make this maple roasted butternut squash:
Serves six to eight
1 butternut squash
1 delicatta squash
1 acorn squash
¼ cup olive oil
¾ cup maple syrup
½ teaspoon ground sage
½ teaspoon dried thyme
Salt & Pepper
2 TBS heavy cream
Preheat oven to 400 degrees.
Wash the squashes well. Peel and dice the butternut squash. Cut the acorn squash into wedges. Peel and seed the delicatta. Cut into thin round shapes. You can use only butternut squash for this recipe. You will need about 4 cups of diced squash.
Place all cut squash in a bowl. Whisk the olive oil and maple syrup together and pour over the squash. Season with salt and pepper and toss to coat well. Place in a roasting pan in a single layer.
Place pan in oven and cook the squash, flipping once very carefully, until tender and starting to brown. Move roasted squash to serving dish. Drizzle with heavy cream. Serve and enjoy
CALORIES 170.17; FAT 8.25 grs (sat 1.82; mono 5.33; poly 0.80); PROTEIN 0.68 grs ; FIBER 0.99 grs; CARBS 20.81 grs; CHOLESTEROL 5.13 mg; IRON 0.60 mg; SODIUM 298.28 mg; CALCIUM 52.60 mg