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!
Maple-Roasted Butternut Squash
Ingredients
- 4 butternut squash small, halved and seeded
- 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!
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
This will be my entry for I Heart Cooking Clubs – Donna Hay!
Couscous & Consciousness says
March 23, 2014 at 9:28 amLooks amazing, and I love the fact that there’s no chopping and peeling involved.
kitchen flavours says
March 17, 2014 at 6:37 amI 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!
Kim says
March 17, 2014 at 3:16 amPam – 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.
Deb in Hawaii says
March 16, 2014 at 11:33 pmI love any time I don’t have to peel squash! 😉 I love the flavors in this one too–definitely bookmarking it to make.
Michelle Meche says
March 16, 2014 at 3:28 pmAny 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.
Zosia says
March 16, 2014 at 12:59 pmWhat a great way to prepare squash – looks delicious!
grace says
March 13, 2014 at 11:58 ami don’t love the flavor of butternut squash, but it’s just so abundant, i have to eat it! this is a great preparation.
Sippity Sup says
March 11, 2014 at 3:57 amI call this the baked potato method! GREG
Marjie says
March 10, 2014 at 8:11 pmI 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!
Pam says
March 10, 2014 at 4:51 pmOne of my favorite ways to cook squash.
Joanne says
March 10, 2014 at 11:34 amYay to not risking chopping off a finger! This looks great.