Maple-Spiced Roasted Butternut Squash: A Sweet and Savory Treat

This Maple-Spiced Roasted Butternut Squash is a simple and delicious side dish that’s perfect for fall. The sweet and savory flavors of the maple syrup and spices complement the naturally sweet flavor of the butternut squash. The crispy sage leaves add a delightful crunch and a touch of elegance.

Ingredients:

• 1 butternut squash (3 lbs.), peeled, seeded, and cubed
• 1 tablespoon extra virgin olive oil
• 1 tablespoon maple syrup
• 1/2 teaspoon cinnamon
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 10 fresh sage leaves

Instructions:

1. Preheat Oven: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Prep Squash: In a medium bowl, toss the butternut squash cubes with olive oil, maple syrup, cinnamon, paprika, salt, and cayenne pepper.
3. Roast Squash: Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and golden brown, stirring halfway through.
4. Fry Sage: While the squash roasts, heat 2 teaspoons olive oil in a skillet over medium heat. Add sage leaves and cook until crispy, about 1-2 minutes per side. Drain on paper towels.
5. Serve: Serve the roasted butternut squash topped with crispy sage leaves.

Maple-Spiced Roasted Butternut Squash: A Sweet and Savory Treat

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Ingredients

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• 1 butternut squash (3 lbs.), peeled, seeded, and cubed
• 1 tablespoon extra virgin olive oil
• 1 tablespoon maple syrup
• 1/2 teaspoon cinnamon
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 10 fresh sage leaves

Instructions

1. Preheat Oven: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Prep Squash: In a medium bowl, toss the butternut squash cubes with olive oil, maple syrup, cinnamon, paprika, salt, and cayenne pepper.
3. Roast Squash: Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and golden brown, stirring halfway through.
4. Fry Sage: While the squash roasts, heat 2 teaspoons olive oil in a skillet over medium heat. Add sage leaves and cook until crispy, about 1-2 minutes per side. Drain on paper towels.
5. Serve: Serve the roasted butternut squash topped with crispy sage leaves.

Prep Time: 15 minutes | Cook Time: 20-25 minutes | Total Time: 35-40 minutes

• Author: Olivia Chen

Prep Time: 15 minutes | Cook Time: 20-25 minutes | Total Time: 35-40 minutes

FAQ:

• Can I use a different type of squash? Yes, you can use other types of winter squash like acorn squash or pumpkin.
• Can I add other spices? Yes, you can add other spices like nutmeg, ginger, or cloves.
• How can I store leftovers? Store leftover roasted butternut squash in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This Maple-Spiced Roasted Butternut Squash is a versatile dish that can be enjoyed as a side dish, a main course, or a snack. It’s a healthy and delicious way to incorporate more vegetables into your diet.