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Home Recipes Ingredients Vegetables Squash

Butternut Squash with Maple Syrup

Name: Butternut Squash with Maple Syrup
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 10 servings.
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 jarred roasted sweet red peppers, coarsely chopped

1 review

Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 35 min.

Makes

10 servings

Updated: Sep. 08, 2022

I love this roasted butternut squash because it’s marvelous served hot or cold and it's loaded with flavor from garlic, ginger and leeks. —Marie Willette, Bellows Falls, Vermont

Butternut Squash with Maple Syrup Recipe photo by Taste of Home

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 jarred 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 2 ungreased 15x10x1-in. baking pans. Roast 35-45 minutes or until tender, stirring occasionally and switching position of pans halfway through baking.

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.

Nutrition 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.

Butternut Squash with Maple Syrup

Ingredients

Directions

Nutrition Facts

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