GOOD TO KNOW Sweet-tasting butternut squash is easier to prepare than some other hard-skinned winter squashes, and is even sweeter when roasted until it caramelizes. It’s also extremely versatile: Toss it into a salad, slice it into “fries” and dust with spices, or drizzle roasted haves with maple butter.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 425°F. Halve squash lengthwise; scoop out seeds. Place in a roasting pan, cut side up (if necessary, slice a thin strip from each skin side to help it sit level). Dividing evenly, fill each cavity with butter and maple syrup; season with salt and pepper. Roast until tender when pierced with a knife, 45 minutes to 1 hour. Halve squash again lengthwise; spoon butter mixture from pan over tops (skins are edible).
Nutrition Information
Step 2
(Per Serving)
Step 3
Calories: 153
Step 4
Fat: 5.9g (3.7g Saturated Fat)
Step 5
Protein: 2g
Step 6
Carbohydrates: 26.8g
Step 7
Fiber: 6.5g
