Butternut Squash with Maple Syrup Recipe

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Butternut Squash with Maple Syrup Recipe
Butternut Squash with Maple Syrup Recipe photo by Taste of Home
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Butternut Squash with Maple Syrup Recipe

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I love this roasted butternut squash because it’s marvelous served hot or cold and is simply loaded with flavor from garlic, ginger and leeks. —Marie Willette, Bellows Falls, Vermont
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.

Ingredients

  • 1 medium butternut squash, peeled and cut into 1-inch cubes (about 12 cups)
  • 4 tablespoons olive oil, divided
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons minced fresh gingerroot
  • 3 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 2 medium leeks (white portion only) or 1/2 large sweet onion, finely chopped
  • 1/3 cup maple syrup
  • 1 cup roasted sweet red peppers, coarsely chopped

Directions

Preheat oven to 425°. In a large bowl, toss squash with 2 tablespoons oil, salt and pepper; divide between two ungreased 15x10x1-in. baking pans. Roast 35-45 minutes or until tender, stirring occasionally and switching position of pans halfway.
In a skillet, heat remaining oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute. Add leeks; cook and stir 3-4 minutes longer or until tender. Stir in maple syrup; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until syrup is slightly reduced.
Place squash in a large bowl. Add red peppers and leek mixture; toss to combine. Yield: 10 servings.
Originally published as Butternut Squash with Maple Syrup in Taste of Home November 2014, p50

Nutritional Facts

3/4 cup: 178 calories, 6g fat (1g saturated fat), 0 cholesterol, 279mg sodium, 32g carbohydrate (14g sugars, 7g fiber), 2g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 1 medium butternut squash, peeled and cut into 1-inch cubes (about 12 cups)
  • 4 tablespoons olive oil, divided
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons minced fresh gingerroot
  • 3 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 2 medium leeks (white portion only) or 1/2 large sweet onion, finely chopped
  • 1/3 cup maple syrup
  • 1 cup roasted sweet red peppers, coarsely chopped
  1. Preheat oven to 425°. In a large bowl, toss squash with 2 tablespoons oil, salt and pepper; divide between two ungreased 15x10x1-in. baking pans. Roast 35-45 minutes or until tender, stirring occasionally and switching position of pans halfway.
  2. In a skillet, heat remaining oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute. Add leeks; cook and stir 3-4 minutes longer or until tender. Stir in maple syrup; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until syrup is slightly reduced.
  3. Place squash in a large bowl. Add red peppers and leek mixture; toss to combine. Yield: 10 servings.
Originally published as Butternut Squash with Maple Syrup in Taste of Home November 2014, p50

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steffida User ID: 8134746 123523
Reviewed Dec. 2, 2014

"absolutely delish!"

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