Butternut Squash with Maple Butter
- Serves 4
- Prep time: 5 minutes
- Total time: 1 hour 5 minutes
Ingredients
- 1 medium (unpeeled) butternut squash
- 2 tablespoons butter
- 4 tablespoons maple syrup
- coarse salt and ground pepper
Directions
- Preheat oven to 425°. Halve squash lengthwise; scoop out seeds. Place cut sides up in a roasting pan (to help it sit level, slice a thin strip from skin sides). Fill each cavity with 1 tablespoon butter and 2 tablespoons maple syrup; season with salt and pepper. Roast until fork-tender, 45 minutes to 1 hour.
- Halve squash again lengthwise; spoon butter mixture from pan over tops (skins are edible).
Source: Everyday Food - Issue 16, October 2004, Page 45.