A simple Fall side dish, made with just 3 ingredients (butternut, pure maple syrup and oil) plus s + p!
My aunt LOVES butternut squash and shared this recipe with me. I personally an not a huge fan of sweet food (I prefer my butternut squash savory) but since many of you might enjoy this, I thought I would share. It’s too easy not to!
The hardest thing about making this is peeling and cutting the squash, but the good news is you can buy it pre-cut, so if you want to do that, I say by all means, go for it!
Maple Roasted Butternut Squash
Servings: 4 • Size: 3/4 cup • Old Points: 1 • Points+: 3 pt
Calories: 104 • Fat: 2 g • Carb: 23 g • Fiber: 4 g • Protein: 1 g • Sugar: 7 g
Sodium: 7 mg • Cholest: 0 mg
- 1 1/4 lbs butternut squash, peeled and diced 3/4-inch
- 1/2 tbsp olive oil or coconut oil
- 2 1/2 tbsp pure maple syrup
- kosher salt and freshly ground black pepper
Preheat the oven to 400°F.
In a large bowl, toss the butternut squash with oil, maple, salt and fresh ground pepper.
Place in a baking dish, cover with foil and roast in the center of the oven for 25 minutes. Remove foil, turn the squash and bake an addition 15 minutes, or until fork tender (time will vary depending on the size you cut the squash).
Makes 3 cups.
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