Roasted Butternut Squash

Butternut Squash--a great way to spice up your vegetable rotation!

I bought a butternut squash from the market about a week ago. They just seemed so Fall and festive. I figured I’d let it decorate the kitchen until I was ready to do something with it. I’ve never cooked with butternut squash before—I actually didn’t even know what one looked like inside or tasted like. Well, it looks like the inside of a pumpkin. I needed a side—a vegetable—to go with my dinner last night. I get so tired of eating the same vegetables--broccoli, carrots, repeat. I found a quick, easy recipe for roasted butternut squash. Butternut squash is super healthy—it’s loaded with Vitamin A. It’s also really filling.

Though the squash was the color and texture of a sweet potato, don’t be fooled! Prepare your taste buds—squash are not as sweet as a sweet potato. I kind of liked it. The glaze that I prepared was really yummy—I don’t know if I would have eaten the squash without the glaze. I used sage, but you can add rosemary or thyme or a teaspoon of hot sauce instead. i think the sage and maple syrup made a really nice flavor together.

Again, this recipe is super easy and requires no special equipment.

Preparation Time: About 10 minutes

Cooking Time: About 40 minutes

Difficulty: Super Easy

RECIPE- Roasted Butternut Squash

1 Butternut Squash

1/4 cup maple syrup

1 tablespoon unsalted butter

2 teaspoons fresh sage, rosemary, or thyme; or 1 teaspoon hot sauce

1 teaspoon salt

1. Preheat oven to 425. Cut the stem off of the squash, then cut it in quarters, lengthwise. Scoop out the seeds. Line a baking sheet with foil, and place the squash on the baking sheet.

2. Microwave the maple syrup and butter until the butter melts. Stir in salt and hot sauce or herbs.

3. Pour half of the sauce over the squash, letting some pool in the seed cavity. Roast for 10 minutes. Remove from the oven, turn the squash to coat it in the sauce, and arrange the pieces cut side down. Bake for another 10-15 minutes. Remove. Turn the squash so that the other side is down. Cook for another 15 minutes or until the squash is brown and tender. Transfer the wedges to a platter and drizzle with remaining sauce.