The DU Lounge

and easy

Halved cleaned and face -up
baked at 400F Oh heck! Here!

Maple Roasted Butternut Squash

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

This Maple Roasted Butternut Squash recipe has only 5
minutes of preparation and ready in about 1 hour. It is an
easy and delicious side dish to have for dinner with cinnamon,
nutmeg, butter, and maple syrup to make it aromatic and
delicious for Fall and beyond. (w/ dairy-free option)

Ingredients

1 large butternut squash, halved w/ seeds removed (organic, if possible)

¼ teaspoon kosher salt per half of butternut squash

a sprinkle of ground nutmeg, ⅛ teaspoon per half of butternut squash

sprinkle of cinnamon, (I recommend Saigon cinnamon), ⅛ to ¼ teaspoon
on each half of butternut squash depending on how much cinnamon you
prefer and how large the butternut squash is

6 tablespoons unsalted butter or same amount coconut oil, if dairy-free
(evenly divide 3 tablespoons for each side)

drizzle of organic maple syrup, about 2 tablespoons per side of butternut
squash (you can substitute about 4 teaspoons of brown sugar in place of
the maple syrup)

for serving: salt and fresh cracked pepper to taste


Instructions

Preheat oven to 400 degrees F.

Cut Butternut squash in half. Remove seeds. Lay the halves, flesh
side up, in an oven-safe baking dish. Sprinkle a small amount of
nutmeg, cinnamon, kosher salt, 6 tablespoons of butter (3 on each
side), and drizzle some maple syrup.

Bake in the oven for 1 hour or until the butternut squash can be poked
with a fork and is tender. If it is not done after 1 hour, leave in another
15-20 minutes until done.

Remove from oven when it's done, allow to cool a few minutes, and
serve with your meal.

Add any more kosher salt or pepper to taste at the serving. Enjoy!


https://www.lifeslittlesweets.com/maple-roasted-butternut-squash/