Maple Roasted Butternut Squash

Maple Roasted Butternut and Acorn Squash compliments any menu. The squash’s orange and yellow colors remind us of fall and the half moon shapes are visually interesting on the plate. Not only is it pretty but the taste is divine. As the squash bakes, the maple syrup caramelizes and adds just a hint of sweetness. Enjoy!

Maple Roasted Butternut and Acorn Squash

1 acorn squash cut in half, ends and seeds removed, then cut in 1-inch thick half moons
1 butternut squash cut in half, ends and seeds removed, then cut in 1-inch thick half moons (Try to buy both squashes with the same diameter. That way they will cook at the same rate and be done at the same time.)
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 done when easily pierced with a fork. Makes 6-8 servings.

Published in The News and Neighbor on November 27, 2019.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s