Okay, I confess that I’ve been getting getting pretty tired of winter squash (as I do every year at this time). But because I have yet to hit the bottom of my supply of storage-friendly winter produce, I figured I’d better come up with another squash recipe that I’d want to make again and again.
Considering that I’ll have to wait a few more weeks for spring greens and wild mushrooms, I’m thankful that this vegan recipe renewed my love for roasted squash. It’s simple, delicious, and guaranteed to please even the pickiest of eaters.
Maple-Roasted Butternut Squash
Makes about 4 servings.
- 1 (3- to 4- pound) butternut squash, halved, seeded, and cut into 2-inch chunks
- 3-4 tablespoons pure maple syrup
- 1-2 tablespoons olive oil
- 1/2-1 teaspoon course sea salt
1. Preheat the oven to 450 degrees F.
2. Combine the squash, maple syrup, oil, and salt in a large bowl and toss well to combine.
3. Transfer the squash to a baking dish and roast, uncovered, for 35 to 40 minutes until fork-tender and lightly browned. Stir the squash every 10 minutes or so for even browning. Serve hot.
Image courtesy of Fimb via a Creative Commons license.