Now that my electricity has recovered – damn you, Sandy – I wanted something warm and comforting, since most of what I’ve been eating this past week has been raw and cold. Butternut squash was most certainly on my radar. It’s a healthy, filling and highly diverse ingredient. Instead of laboring over intense, labor-intensive or ingredient-packed casseroles, I take four ingredients and attain the same taste, texture and satisfaction as any other butternut squash dish.
Butternut squash is really difficult to chop when raw but it actually cooks quite quickly! Just 30 minutes and you have a melt-in-your-mouth, glowing dish.
Butternut Squash: is packed with dietary fiber, potassium, vitamin B6, folate, and carotenoids. The squash is important for bone health, the nervous and immune system functions, and heart health. It protects against breast cancer, macular degeneration, and lung disease. It possesses anti-inflammatory effects due to its antioxidant content and reduces arthritis and asthma symptoms.
Maple and Sage Roasted Butternut Squash
Cook Time: 25-30 minutes
Keywords: roast side dish vegetarian butternut squash maple syrup sage butter winter autumn fall
- 1 butternut squash
- 1 tablespoon butter
- 2 tablespoons maple syrup
- Handful of fresh sage leaves, stemmed
- 1/4 teaspoon sea salt
Preheat the oven to 400 degrees Fahrenheit.
Chop the butternut squash into equal-sized, 1-inch cubes. Toss the seeds and inside soft flesh. Don’t worry about removing the skin. It’s edible after being cooked. Place the cubes in a baking dish.
Piece the butter and fresh sage, drizzle the maple syrup, and season with salt evenly atop the butternut squash.
Cook in the oven for 25-30 minutes.
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