Maple Roasted Butternut Squash
Maple Roasted Butternut Squash is made with tender squash covered in a sticky maple syrup thyme sauce, then topped with pecans and dried cranberries.
Servings: 6
Ingredients
- 2.5 lbs butternut squash peeled and cut into ½-inch cubes
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 2 cloves garlic minced
- 1 tsp kosher salt
- 1/4 tsp ground pepper
- 3-4 sprigs of fresh thyme leaves picked
- Optional: dried cranberries and pecans to serve
Instructions
- Preheat the oven to 400F.
- In a small bowl, add maple syrup, oil, garlic, salt, and thyme. Mix well to combine.
- Place the prepared butternut squash to a large bowl and pour over the maple mixture. Mix until evenly coated.
- Transfer the squash and spread it evenly to a large baking dish or a rimmed baking sheet.
- Bake for 30-40 min, or until the tops start to brown and caramelize.
- Remove from the oven and allow it to cool.
- Garnish with extra thyme, dried cranberries and pecans if desired.
Notes
- Butternut squash: Buy it whole or buy it peeled and chopped.
- Maple syrup: Use real maple syrup (not pancake syrup) for the best results. You can also substitute honey.
- Fresh thyme: You can substitute it with dried thyme, but it won't be as flavorful.
- If your squash is tender but not golden brown on the edges, you can broil it for a few minutes, in the end, to help it caramelize.
- Storage: Store in a sealed container in the fridge for 3-4 days. Reheat in the microwave or oven.
Nutrition
Calories: 146kcal | Carbohydrates: 27g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 396mg | Potassium: 680mg | Fiber: 4g | Sugar: 8g | Vitamin A: 20090IU | Vitamin C: 40mg | Calcium: 100mg | Iron: 1mg