Friday, August 8, 2014

Maple Roasted Butternut Squash

1 Butternut Squash
2 Teaspoons Extra-Virgin Olive Oil
1 Tablespoon Maple Syrup
1 Teaspoon Salt
1 Teaspoon Freshly Cracked Black Pepper
Cut up your squash into cubes, making sure to remove the skin as you go, you can either peel it with a vegetable peeler, or just cut the skin away, which is what I did and that worked perfectly as the squash is a little odd shaped to peel with a peeler. Also, you can easily remove the seeds and pulp by simply scraping it out with a spoon. Place your cubes in a bowl and pour on your olive oil and maple syrup, and sprinkle in your salt & pepper and mix everything well. Pour squash out onto a cookie sheet and bake in a pre-heated 375 degree oven for 20-30 minutes, all depending on how big you cut your squash.

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  1. mmmm, it practically tastes like candy when made like this. delicious!

  2. Looks good love your blog. Everything looks so yummy
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  3. I love BN squash too, but love buttercup even more -- deeper, sweeter flavor. I never make it sweet though, I always make it savory.

  4. Just found your blog-Love it!! I added myself to follow:) This squash looks delish!


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