Roasted Butternut Squash
Ingredients
The squash
-
2 ½
pounds
butternut squash
The seasoning
-
2
tablespoons
extra-virgin olive oil
-
1
tablespoon
maple syrup
-
½
teaspoon
salt
-
½
teaspoon
ground black pepper
-
2
teaspoons
fresh sage, minced
-
6-8
leaves
whole sage leaves
Optional additions
-
1
teaspoon
ground cinnamon
-
½-1
teaspoon
ancho chili powder
-
¼-½
teaspoon
chipotle powder
-
2
teaspoons
orange zest
-
to taste
toasted hazelnuts or walnuts
Instructions
- Preheat the oven to 425°F.
- Cut the butternut squash into cubes after peeling and removing the seeds.
- Toss the cubed squash with olive oil, maple syrup, salt, pepper, minced sage, and whole sage leaves until evenly coated.
- Spread the squash in a single layer on a baking sheet lined with parchment paper.
- Bake for 35-40 minutes, stirring after 20 minutes, until the squash is soft and caramelized.
Nutrition Facts (estimated)
Servings
4
Calories
182
Total fat
5.9g
Total carbohydrates
34.8g
Total protein
2.8g
Sodium
135.4mg
Cholesterol
0mg
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