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    Home » Side Dishes

    Maple-Roasted Butternut Squash

    LAST UPDATED: February 12, 2019 PUBLISHED: March 10, 2014 By Pam Greer 11 Comments As an Amazon Associate I earn from qualifying purchases.

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    Maple Roasted Butternut Squash

    Maple-Roasted Butternut Squash

    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!

     

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    Maple-Roasted Butternut Squash

    This Maple-Roasted Butternut Squash is a kid and adult friendly recipe that everyone will love! 
    Course Side Dish
    Prep Time 10 minutes minutes
    Cook Time 50 minutes minutes
    Total Time 1 hour hour
    Servings 8 servings
    Calories 243kcal

    Ingredients

    • 4 butternut squash small, halved and seeded
    • 8 cloves garlic unpeeled (omitted)
    • 8 thyme sprigs didn’t have any
    • ⅓ cup maple syrup
    • 2 tablespoons olive oil
    • sea salt and cracked black pepper
    • ⅓ cup sherry vinegar forgot about this step!

    Instructions

    • 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).

    Nutrition

    Calories: 243kcal | Carbohydrates: 54g | Protein: 4g | Fat: 3g | Sodium: 17mg | Potassium: 1368mg | Fiber: 7g | Sugar: 16g | Vitamin A: 39910IU | Vitamin C: 81.3mg | Calcium: 204mg | Iron: 2.9mg

    This will be my entry for I Heart Cooking Clubs – Donna Hay!

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    Reader Interactions

    Comments

    1. Couscous & Consciousness says

      March 23, 2014 at 9:28 am

      Looks amazing, and I love the fact that there's no chopping and peeling involved.

      Reply
    2. kitchen flavours says

      March 17, 2014 at 6:37 am

      I thought I was the only one who hate peeling and chopping squash, in my case, pumpkins!
      But I love eating them! This dish looks delicious and I think I could finish the small butternut squash all on my own!

      Reply
    3. Kim says

      March 17, 2014 at 3:16 am

      Pam - I loved reading through your changes to this recipe 🙂 Forgot and omitted a few things, but I think you came out on top by using the oil, syrup and s&p because this really does look delicious! No need for the other things. I've never been a fan of sherry vinegar.

      Reply
    4. Deb in Hawaii says

      March 16, 2014 at 11:33 pm

      I love any time I don't have to peel squash! 😉 I love the flavors in this one too--definitely bookmarking it to make.

      Reply
    5. Michelle Meche says

      March 16, 2014 at 3:28 pm

      Any butternut squash recipe that doesn't make me peel or chop is good with me. I just know peeling and chopping will result in bandages. This is such a clean, simple dish and is pretty as well.

      Reply
    6. Zosia says

      March 16, 2014 at 12:59 pm

      What a great way to prepare squash - looks delicious!

      Reply
    7. grace says

      March 13, 2014 at 11:58 am

      i don't love the flavor of butternut squash, but it's just so abundant, i have to eat it! this is a great preparation.

      Reply
    8. Sippity Sup says

      March 11, 2014 at 3:57 am

      I call this the baked potato method! GREG

      Reply
    9. Marjie says

      March 10, 2014 at 8:11 pm

      I cut big squash like that in half, stir together maple syrup, almonds or walnuts (chopped) and raisins, put them in the middle of said squash, drizzle melted butter over the whole thing and roast away. Simple, delicious, almost like eating a pie but it's your vegetables!

      Reply
    10. Pam says

      March 10, 2014 at 4:51 pm

      One of my favorite ways to cook squash.

      Reply
    11. Joanne says

      March 10, 2014 at 11:34 am

      Yay to not risking chopping off a finger! This looks great.

      Reply

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    Pam Greer from Sidewalk Shoes

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