Roasted Butternut Squash (Maple Butternut Squash)

Course: Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 143kcal

Author: Becky Hardin

Roasted Butternut Squash is a delicious and healthy side dish to make all year long. It's infused with a maple sauce that has to be tasted to believed, then topped with crumbled feta. Delicious.

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Equipment

9x13 Baking Pan

Ingredients

3½ cups butternut squash peeled, seeded, and cubed (click for guide)
4 tablespoons unsalted butter melted (½ stick)
1 cup low-sodium chicken broth or turkey broth
¼ cup pure maple syrup
½-1 teaspoon coarse kosher salt to taste
½ teaspoon ground black pepper

For Garnish

Chopped fresh parsley or thyme optional
Crumbed feta cheese optional

Instructions

Preheat oven to 400°F. Spray a casserole dish with cooking spray.
Add the squash to the casserole dish, then pour the melted butter, broth, and syrup over the squash.
3½ cups butternut squash, 4 tablespoons unsalted butter, 1 cup low-sodium chicken broth, ¼ cup pure maple syrup
Add salt, pepper, and herbs (if using).
½-1 teaspoon coarse kosher salt, Chopped fresh parsley or thyme, ½ teaspoon ground black pepper
Loosely cover and bake 15 minutes.
Take off cover, stir and bake 15 more minutes, or until squash is tender (see notes).
Once the liquid is thickened, pour the syrup, broth and butter reduction over the squash.
Top with crumbled feta cheese if desired and serve hot.
Crumbed feta cheese

Video

Notes

Note: Half the squash is used in this recipe. If using the entire squash, add ½ cup more broth and ⅓ cup syrup.
If the liquid around the squash is getting too dry, add a little broth.
If after cooking the liquid around the squash is still a little soupy, use a slotted spoon to transfer the squash to a bowl. Then, pour the reserved liquid in a saucepan and boil until it is thickened and reduced.

Storage: Store leftovers in an airtight container in the refrigerator for 4 days.

Nutrition