healthy eats. Roasted Maple Butternut Squash

Who doesn’t love Autumn!? Weather is cool, there’s hiking, apple picking, and pumpkin carving galore, leaves are changing color, and the foods in season are irresistible.

Butternut squash is harvested in the fall and offers numerous nutritional benefits such as Vitamins E, A, B6, & C, Potassium, and Folate. Butternut squash can be enjoyed in so many ways [savory or sweet, what do you prefer??] So instead of diving into the Halloween stash meant for trick-or-treaters on Tuesday I made this sweet dish.

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Ingredients:

  • 1 butternut squash
  • 2 Tbsp. olive oil
  • 3 Tbsp. pure maple syrup
  • cinnamon, to taste
  • salt, to taste
  • pepper, to taste

Directions:

  1. Preheat your oven to 400 degrees
  2. Cut off the ends of the butternut squash
  3. Cut the butternut squash in half and scoop out the seeds
  4. Cut the butternut squash in half once again
  5. Peel the four pieces of the butternut squash
  6. Cut the newly peeled butternut squash into cubes [think size of a stamp]
  7. Place butternut squash, olive oil, and maple syrup in a bowl
  8. Toss mixture until butternut squash is completely coated
  9. Place the coated butternut squash onto a greased baking sheet
  10. Season with cinnamon, salt and pepper
  11. Cook in oven for 40 minutes, until butternut squash is soft
  12. enjoy!

Prep Time: 20 minutes   Cook Time: 40 minutes     Total Time: 60 minutes

Serves: 2-3 people           Calories: 275                      Serving Size: 1 Cup 

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