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.
Nutrition Facts
Ingredients
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.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Healthyfitnessmeals →Chef's Notes
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.
Comments & Photos
Be the first to share your thoughts!
Did you make this recipe?
Leave a Comment