Maple Roasted Butternut Squash
In this Maple Roasted Butternut Squash recipe, butternut squash is simply roasted in the oven with a little bit of olive oil, salt, and maple syrup.
Servings: 4
Calories: 136kcal
Ingredients
- 1 butternut squash peeled, seeded, and diced into ½ inch cubes
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon salt
- 1½ tablespoon maple syrup
Instructions
- Preheat the oven to 400°F.
- Add the diced butternut squash to a baking sheet, drizzle with the extra virgin olive oil, and sprinkled with salt. Toss to coat the squash in the olive oil. Spread the squash out on the pan to encourage browning rather than steaming.
- Bake at 400°F° for 20 minutes.
- Drizzle with the maple syrup and toss. Bake for an additional 10 minutes or until the butternut squash starts to brown at the edges.
Notes
Butternut Squash: Dice the butternut squash into equal-sized pieces for even baking - to prevent some pieces from being undercooked while others are overcooked.
Serving: My favorite way to serve this is on a salad with lettuce, farro, goat cheese, and toasted walnuts or candied pecans.
Nutrition
Calories: 136kcal | Carbohydrates: 27g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 154mg | Potassium: 677mg | Fiber: 4g | Sugar: 9g | Vitamin A: 19931IU | Vitamin C: 39mg | Calcium: 98mg | Iron: 1mg
