A simple fall side dish, made with only 3 ingredients (butternut, pure maple syrup and oil) plus s + p!
My aunt LOVES butternut squash and shared this recipe with me. I personally am not a big fan of sweet food (I prefer my butternut squash tasty) but since many of you might enjoy this, I thought I would share. It's too easy not to!
The hardest thing about doing this is peeling and cutting the squash, but the good news is that you can buy it pre-cut, so if you want to do it, I say by all means, go for it! I also have an easy tip here on how to peel it yourself!
Maple Toasted Butternut Squash
A simple fall side dish, made with only 3 ingredients (butternut, pure maple syrup and oil) plus s + p!
- 1 1/4 kg butternut squash, peeled and cubes 3/4 inch
- 1/2 tablespoon olive oil or coconut oil
- 2 1/2 tablespoons pure maple syrup
- kosher salt and freshly ground black pepper
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Preheat oven to 400 ° F.
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In a large bowl, toss butternut squash with oil, maple, salt and freshly ground pepper. Place in a baking dish, cover with foil and roast in the center of the oven for 25 minutes.
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Remove foil, turn squash and bake for 15 minutes, or until fork is tender (time will vary depending on the size you cut squash).
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Makes 3 cups.
Serving: 3/4 cup, Calories: 104kcal, Carbohydrates: 23g, Protein: 1g, Fat: 2g, Sodium: 7 mg, Fiber: 4g, Sugar: 7g
Blue Smart Points: 3
Green smart points: 3
Purple Smart Points: 3
Points +: 3
Keywords: dairy-free sides, light, fall side dish, quick, toasted butternut squash, veggie side
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