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Butternut Squash with Maple Butter

GOOD TO KNOW Sweet-tasting butternut squash is easier to prepare than some other hard-skinned winter squashes, and is even sweeter when roasted until it caramelizes. It’s also extremely versatile: Toss it into a salad, slice it into “fries” and dust with spices, or drizzle roasted haves with maple butter.

Recipe information

  • Yield

    serves 4

Ingredients

1 medium butternut squash, scrubbed
2 tablespoons unsalted butter
1 tablespoon plus 1 teaspoon pure maple syrup
Coarse salt and ground pepper

Preparation

  1. Step 1

    Preheat oven to 425°F. Halve squash lengthwise; scoop out seeds. Place in a roasting pan, cut side up (if necessary, slice a thin strip from each skin side to help it sit level). Dividing evenly, fill each cavity with butter and maple syrup; season with salt and pepper. Roast until tender when pierced with a knife, 45 minutes to 1 hour. Halve squash again lengthwise; spoon butter mixture from pan over tops (skins are edible).

  2. Nutrition Information

    Step 2

    (Per Serving)

    Step 3

    Calories: 153

    Step 4

    Fat: 5.9g (3.7g Saturated Fat)

    Step 5

    Protein: 2g

    Step 6

    Carbohydrates: 26.8g

    Step 7

    Fiber: 6.5g

Everyday Food: Light
TagsButternut SquashSquashVegetableSideDinnerGluten FreeNut FreeVegetarianEasyWeeknight Meals5 Ingredients or FewerRoastFallWinterCookbooks
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