Roasted Butternut Squash (Maple Butternut Squash)
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.
Servings: 6
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 turkey broth or vegetable broth also work
- 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 the cover off, stir, and bake 15 more minutes, or until squash is tender.
- Top with crumbled feta cheese if desired and serve hot.crumbed feta cheese
Video
Notes
- Half the squash is used in this recipe. If using the entire squash, add ½ cup more broth and ⅓ cup syrup.
- Try other types of winter squash, such as acorn or kabocha. The cooking time may vary depending on the type of squash used.
- If the liquid around the squash is drying up, add a little more broth.
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