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!
Servings: 4 servings
Calories: 242kcal
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: 242kcal | Carbohydrates: 25g | Protein: 2g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 635mg | Potassium: 676mg | Fiber: 4g | Sugar: 7g | Vitamin A: 20108IU | Vitamin C: 39mg | Calcium: 99mg | Iron: 1mg
