Maple Roasted Acorn and Butternut Squash

Maple Roasted Butternut and Acorn Squash is the perfect side dish for any menu. The maple syrup caramelizes as the squash bakes and adds just a hint of sweetness. Enjoy!

Maple Roasted Butternut and Acorn Squash

1 acorn squash cut in half, ends and seeds removed, and cut in 1-inch half moons
1 butternut squash (The same diameter as the acorn squash) cut in half, ends and seeds removed, and cut in 1-inch half moons
1 tablespoon olive oil
2 tablespoons pure maple syrup
1 tablespoon fresh thyme leaves
Garnish: Sprigs of fresh thyme

Preheat oven to 400ºF.  Line 1 to 2 rimmed baking sheets with parchment paper. Place squash, olive oil, syrup, and thyme in a large bowl. Stir to coat all slices evenly with maple mixture.

Place squash slices in a single layer, not touching each other, on prepared pans. Bake 20-25 minutes. Squash is cooked when easily pierced with a fork.

Published in The News and Neighbor on November 28, 2018.

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