I like recipes with short ingredient lists like this Spiced Roasted Butternut Squash with Maple Syrup. All you need is butternut squash, olive oil, maple syrup, and some spices. Just put it in the oven, and you have a delicious side dish or a topping for a salad.
This recipe is easy to make if you know how to cut a squash without losing your fingers. If you’ve ever tried to cut a winter squash, you know what I mean. It can be a huge challenge because winter squashes are very dense and really hard to cut.
In the past, I would skip all winter squash recipes because I didn’t want to wrestle with it. My fingers are important to me, you know.
But then, I discovered this super easy method of pre-cooking a squash before cutting it.
I don’t know how about you, maybe you’ve known about it since you were a child. Maybe, in your family, the secret of cutting a winter squash was passed from generation to generation.
In my family, nobody knew how to cut squash, so for me, it was a revelation. I had no idea that I could briefly bake it in the oven for about 20 to 25 minutes, and the squash would become soft enough for me to be able to cut it easily. Such a relief! No more cut fingers and you get a delicious and nutritious meal 🙂
If you love butternut squash, check out this Butternut Squash Barley Soup recipe.
- 1 small butternut squash (about 3 pounds)
- 2 Tbsp olive oil
- 1 Tbsp maple syrup
- 1/2 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- pinch of salt
- Preheat the oven to 375F. Wash the butternut squash and pat it dry. Place the squash into the oven and leave it there for about 25 minutes. Take the butternut squash out and let it cool. At this point, you should be able to pierce it with a knife.
- Once the squash is cool enough to handle, peel it and cut in half. Clean out the seeds and chop the squash into bite-size pieces.
- Preheat the oven to 350F.
- Place the cut squash into a big bowl. Add the olive oil, maple syrup, allspice, cinnamon, ginger, and nutmeg. Season with salt. Mix well making sure all squash pieces are evenly covered with oil and spices. Transfer to a baking sheet covered with parchment paper.
- Roast the butternut squash for about 25 minutes or until cooked through.
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Serving Size1/4 of recipe
Amount Per ServingCalories 243Total Fat 7.2gSaturated Fat 1.1gTrans Fat 0gUnsaturated Fat 5.9gCholesterol 0mgSodium 161.3mgCarbohydrates 47.8gFiber 7.8gSugar 11.3gProtein 3.8g