Maple Baked Butternut Squash Recipe
Servings: 6
Calories: 143kcal
Baked Butternut Squash is such a simple side dish, but so delicious and healthy too. This maple-infused recipe is so sweet yet the broth balances it out perfectly. This maple roasted butternut squash recipe is easy to make, and you can also make a mashed version if you prefer. Pair it with your favorite main dish for dinner, or make this as the perfect Thanksgiving side dish!
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Ingredients
- 1 c chicken broth or turkey broth
- 4 T butter - unsalted - melted
- 1/4 c pure maple syrup - use 100% pure
- 1/2-1 t coarse kosher salt per taste
- 1/2 t black pepper - ground
- 3 1/2 cups butternut squash peeled, seeded, cubed (SEE NOTE)
For Garnish
- fresh parsley or thyme, chopped optional
- crumbed feta cheese optional
Instructions
- Preheat oven to 400 degrees.
- Spray a casserole dish with cooking spray.
- Pour melted butter, broth and syrup over the squash then salt and pepper.
- Add herbs if using as this is strictly optional.
- Loosely cover and bake 15 minutes.
- Take off cover, stir and bake 15 more minutes or until squash is tender.
- **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.
- Once the liquid is thickened, pour the syrup, broth and butter reduction over the squash.
- Serve immediately.
Video
Notes
**Half the squash is used in this recipe. If using the entire squash, add 1/2 c more broth and 1/3 c syrup.**
Nutrition
Calories: 143kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 409mg | Potassium: 348mg | Fiber: 1g | Sugar: 9g | Vitamin A: 8920IU | Vitamin C: 19.9mg | Calcium: 58mg | Iron: 0.6mg