Thursday, October 16, 2014

Maple Roasted Butternut Squash


  • 1¼ lbs butternut squash, peeled and diced into ¾-inch cubes
  • ½ tbsp olive oil or coconut oil
  • 2½ tbsp pure maple syrup
  • Kosher salt
  • Freshly ground black pepper  


Preheat the oven to 400° F. In a large bowl, toss the cubed butternut squash with oil, maple syrup, salt and fresh ground pepper. 

Place the mixture into a baking dish and cover with foil. Roast the squash for 25 minutes.

Pull the dish from the oven and remove the foil. Turn the squash, then bake for an additional 15 minutes until fork tender. 

Makes 4 servings.

Serving size: ¾ cup
Calories: 104
Fat: 2g
Protein: 1g
Fat: 2g
Carbohydrates: 23g
Fiber: 4g
Sugar: 7g
Sodium: 7mg

Recipe courtesy of 

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