Out of all my butternut squash recipes, this Maple Roasted Butternut Squash is definitely going to become a favorite! This recipe from Donna Hay’s Magazine #64 was a revelation to me! I love butternut squash and I love it especially roasted. What I hate, is peeling and chopping it. Such a pain. I never thought to treat butternut squash the same way I treat acorn squash, halving it and brushing it with something sweet and yummy. Perhaps everyone else knew this and no one told me? It wouldn’t be the first time that I am totally clueless, and definitely won’t be the last.
This was so good and so easy! As you can see, this was not a super large butternut squash. I’ve always been hesitant of these smaller squashes because I hate peeling them even more than the larger ones, but for this recipe they were perfect. I absolutely loved this recipe and it is now my new favorite way to make butternut squash!
- 4 (500g) butternut squash, halved and deseeded
- 8 cloves garlic, unpeeled (omitted)
- 8 thyme sprigs (didn’t have any)
- 1/3 cup maple syrup
- 2 tablespoons olive oil
- sea salt and cracked black pepper
- 1/3 cup sherry vinegar (forgot about this step!)
- Preheat the oven to 400 degrees f. Place the squash, garlic and thyme on a baking sheet. Drizzle with maple syrup and oil and sprinkle with salt and pepper. Roast for 45-50 minutes or until golden and cooked through. Drizzle with sherry vinegar to serve (I completely forgot about this step).
This will be my entry for I Heart Cooking Clubs – Donna Hay!