With the most beautiful orange color, butternut squash is a terrific winter vegetable. Just like pumpkin, it pairs well with savory or sweet spices. Personally, I prefer it sweet or spicy! To kick this maple dish up a notch, you can add some cinnamon or bacon.
This version is sweet, easy, and mostly healthy. The most challenging part will be slicing the squash. There are many strategies to make this a bit easier. I like to slice in half and peel the skin. Then, scoop the seeds and chop. It also roasts in a lot less time when chopped, but you can slice in half, scoop the seeds, season, and roast.
You could also sauté butternut squash in a skillet; however, roasting means you can walk away and let the oven do most of the work. It also creates a richer, nuttier flavor.
Once it's cut, the rest is smooth sailing!
Roasting brings out a nutty, caramelized flavor.
It's low in calories, but high in Vitamin A, Vitamin C, potassium, and fiber.
Butternut squash is a veggie. As a winter squash, they do have more carbs than other vegetables. One cup of cauliflower has 5g of carbs, while one cup of butternut squash has 16g of carbs.
Yes, the skin is safe to eat; however, the texture is not ideal. For best results, peel the skin before chopping.
This maple roasted butternut squash is a super simple side dish, perfect for any weeknight dinner!
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A mix of fit and fun (mostly gluten free) recipes for the real-food home cook.
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