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Maple Butter Roasted Butterkin Squash
Move over bland and boring side dish recipes, this maple butter roasted Butterkin squash is about to blow your mind!
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Course:
Side Dish
Cuisine:
American
Servings:
4
servings
Calories:
242
kcal
Author:
Abra Pappa, MS, CNS, LDN
Ingredients
1
medium
butterkin squash
or butternut squash
1
tbsp
olive oil
1
tsp
sea salt
1/2
tsp
freshly ground black pepper
2
tbsp
salted butter
1
tbsp
maple syrup
2
tbsp
hot chili oil
Instructions
Preheat oven to 375°
Cut butterkin squash into large wedges, and keep the skin on. Place on a baking sheet and drizzle with olive oil, salt, and pepper.
Roast for 40-60 minutes or until you can easily insert a knife into the flesh of the squash.
While squash is roasting, in a small saucepan over medium heat melt butter. When melted whisk in maple syrup.
Brush maple butter all over roasted squash, top with spoonfuls of chili oil and flaky sea salt.
Serve immediately.
Video
Notes
SQUASH TIPS -
You can easily replace the butterkin squash for butternut squash, pumpkin, or acorn squash.
Nutrition
Calories:
242
kcal
|
Carbohydrates:
25
g
|
Protein:
2
g
|
Fat:
16
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
0.2
g
|
Cholesterol:
15
mg
|
Sodium:
635
mg
|
Potassium:
676
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
20108
IU
|
Vitamin C:
39
mg
|
Calcium:
99
mg
|
Iron:
1
mg