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Prep Time: 9 Minutes Cook Time: 30 Minutes |
Ready In: 39 Minutes Servings: 8 |
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I found this recipe in Good Housekeeping magazine. I have not tried this recipe, but I'm posting this for safe keeping. I plan to use sugar free maple syrup and probably less salt. Ingredients:
2 lbs butternut squash, peeled and cubed |
1 tablespoon olive oil |
1/4 teaspoon salt |
1/3 cup maple syrup |
1/2 teaspoon pumpkin pie spice |
1 pinch ground red pepper (cayenne) |
Directions:
1. Preheat oven to 425. Line 15 1/2 x 10 1/2 jelly roll pan with foil. Place squash in pan; drizzle with oil and sprinkle with salt and toss to combine. Roast squash 15 minutes.
2. Meanwhile, in 1 cup liquid measuring cup, stir maple syrup with spices.
3. Toss squash with maple syrup mixture. Roast 15-20 minutes longer or until fork tender. Spoon squash, along with any pan juices, into serving dish.
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