This post was last updated on September 13th, 2017 at 11:50 am
Roasting butternut squash is a simple way to enjoy its flavor and beauty. Once its roasted you can puree the butternut squash and use it in a variety of recipes for soups, breads, and desserts. The puree can be frozen in recipe-sized containers for ease of use.
However, consider roasting butternut squash to serve as a side dish to a meat-based or grain-based meal. The color is striking. Roasting the flavor intensifies and the beauty of it turns it into a great dish for entertaining.
The recipe below for maple roasted butternut squash is that featured in this video.
Maple-Roasted Butternut Squash Recipe
This stunning roasted butternut squash is so easy to pull off, no one will believe you. Create a gourmet meal and wow your family. This recipe is bound to become a regular fall and winter favorite. Serve it with meatloaf and a coleslaw or quinoa salad wit pomegranate. These are perfect together.
Avoid the temptation to peel the squash before roasting. The peel keeps the pieces intact during the cooking process so you can serve a whole butternut spear to each diner. It is a dramatic way to serve dinner.
Maple-Roasted Butternut Squash Ingredients
- 1 large or 2 small butternut squash, washed and dried
- 1/2 cup orange juice
- 1/3 cup maple syrup
- 2 tablespoons melted butter
- Sprinkle of cinnamon (optional)
- 1 teaspoon sea salt
Maple-Roasted Butternut Squash Steps
- Cut off both ends of the squash using a heavy-duty, sharp knife.
- Cut the squash long-ways into quarters if using two small squash or into eighths if using a large one.
- Using a cookie sheet with sides, pour in the orange juice, maple syrup and melted butter, possibly a sprinkle of cinnamon.
- Thoroughly coat the pieces of butternut squash and arrange on the sheet for baking.
- Place in a 425 degree oven.
- Turn the butternut squash pieces every ten minutes for about forty-five minutes. The edges of the squash will begin to caramelize. Yippee! This is where the stunning flavor comes from.
- When the squash is tender through and through place the pieces on a platter and drizzle on any sauce left in the cookie sheet.
- Sprinkle on a teaspoon of sea salt.
- Garnish with something fresh and green like lemon balm, parsley or mint.
If you have leftovers, which is not likely, try warming them cut-side down in a large skillet with some melted butter. Warm over low heat for about 10 minutes with a tight-fitting lid on the skillet.