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
Recommended: 50 Recipes to Make the Most of the Fall Harvest
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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
Reviews forButternut Squash with Maple Syrup
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 2, 2014