|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 5g||18%|
|Total Sugars 19g|
|Vitamin C 23mg||114%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This tasty butternut squash dish will please even the most avowed squash-haters in the family. Brown sugar, maple syrup, butter, and some cinnamon and nutmeg flavor the butternut squash, and it goes well with ham, pork, sausages, or just about any meat or poultry dish.
Butternut squash is one of America's favorite winter squashes. It's relatively moist and has a sweet, nutty flavor. This baked dish is an easy way to enjoy the squash. Cubed butternut squash is also a nice addition to roasted Brussels sprouts.
Click Play to See This Recipe Come Together
“Butternut squash is such a perfect comfort vegetable, the dish brings out that exact feeling of sweetness we all want from everyone’s favorite winter squash. In my opinion this pairs best with a well seasoned pork dish for the best experience to really compliment the nutty flavor.” —Noah Velush-Rogers
2 pounds butternut squash, about 1 medium squash
1/4 cup maple syrup
1/4 cup brown sugar, packed
3 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
Salt, to taste
1/4 teaspoon nutmeg
Gather the ingredients.
Position a rack in the center of the oven and heat to 350 F. Lightly spray a large rimmed baking sheet with cooking spray.
Peel the squash with a vegetable peeler. Scoop out seeds and cut the squash into 1/2 to 1-inch cubes. Put the cubed squash in a large bowl.
Heat the maple syrup, brown sugar, butter, cinnamon, vanilla, salt to taste, and nutmeg until hot and the butter has melted. Drizzle the syrup over the squash cubes and stir gently to coat.
Transfer the squash to the prepared baking sheet. Cover the baking sheet with foil, and bake for 30 minutes. Remove the foil, stir the squash gently, and bake uncovered for about 15 minutes longer, or until the squash is tender.
- To peel the squash easily, slice off the ends and use a straight or Y-shaped vegetable peeler.
- Add some diced apples or pears to the squash mixture, or add some toasted pecans when you uncover the pan.