Maple Roasted Butternut Squash
Roasted Butternut Squash
An easy recipe, made with just a few ingredients and ready within one hour. Perfect as a side dish with meat or fish, or simply served with a garden salad as a light main, perfect to enjoy throughout the Djeran and Makura seasons.
Ingredients:
1 butternut squash, halved w/ seeds removed
1/4 tsp salt per half of butternut squash
sprinkle of ground nutmeg
sprinkle of cinnamon
6 tbsp unsalted butter or same amount coconut oil or olive oil (evenly divide for each side)
drizzle of organic maple syrup, about 2 tbsp per side of butternut squash (you can substitute about 4 teaspoons of brown sugar or rice syrup)
for serving: salt & cracked pepper to taste, roasted pecans
Method:
Preheat oven to 200 degrees C.
Cut the butternut squash in half (wash or wipe down if dirty first). Remove seeds and score the flesh in diamond shapes.
Lay the halves, flesh side up, in an oven-safe baking dish. Sprinkle a small amount of nutmeg, cinnamon, salt, butter or oil, and drizzle some maple syrup on each halve.
Bake in oven for about 1 hour or until the butternut squash can be poked with a fork and is tender. If it is not done, leave in another 15 minutes until soft.
Remove from oven, decorate with roasted pecan pieces and serve as a side dish or as a main accompanied by a salad.
Add any more salt or pepper to taste and enjoy!