Ingredients for Maple Butternut Squash With Sage Butter
- 1 medium butternut squash (approximately 2 lbs), peeled, seeded, and cubed
- Salt & Freshly Ground Black Pepper
- Maple Syrup
- Salted Butter
- Fresh Sage
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How to Make Maple Butternut Squash With Sage Butter
- Preheat oven to 400°F (200°C).
- Place oven rack in the lower third of the oven.
- Peel, seed, and cube 1 medium butternut squash (approximately 2 lbs) into 1-inch pieces.
- Toss the squash cubes with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper on a large baking sheet with sides.
- Drizzle 1/4 cup maple syrup evenly over the squash.
- Cover the baking sheet tightly with aluminum foil.
- Bake for 30-45 minutes, or until the squash is tender.
- Remove the foil and bake for an additional 30 minutes, or until the juices have mostly cooked away and the squash begins to caramelize.
- Stir the squash and bake for another 10 minutes, or until it's glazed with the syrup. You can leave it in chunks or mash it into a coarse puree at this stage.
- While the squash roasts, prepare the sage butter: In a small saucepan, melt 1/4 cup (1/2 stick) unsalted butter over medium-high heat.
- Continue cooking, swirling the pan frequently, until the butter turns a light nutty brown color and begins to foam, about 1-2 minutes. Watch carefully to prevent burning.
- Remove from heat and stir in 2 tablespoons of fresh chopped sage leaves.
- Pour the brown sage butter over the roasted squash and toss gently to combine.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
88g
Fat
36g
Carbs
17g
