Butternut Squash With Maple Syrup Recipe

Name: Butternut Squash With Maple Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, peeled and cut into 1-inch cubes (about ½ cups); 4 tablespoons olive oil, divided; 3/4 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons minced fresh gingerroot; 3 garlic cloves, minced; 1/4 teaspoon crushed red pepper flakes, optional; 2 medium leeks (white portion only) or 1/2 large sweet onion, finely chopped; 1/3 cup maple syrup; 1 cup jarred roasted sweet red peppers, coarsely chopped

Servings: persons

1 medium butternut squash, peeled and cut into 1-inch cubes (about ½ cups)
4 tablespoons olive oil, divided
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh gingerroot
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, optional
2 medium leeks (white portion only) or 1/2 large sweet onion, finely chopped
1/3 cup maple syrup
1 cup jarred roasted sweet red peppers, coarsely chopped

1
Preheat oven to 425u00b0. In a large bowl, toss squash with 2 tablespoons oil, salt and pepper; divide between 2 ungreased 15x10x1-in. baking pans. Roast 35-45 minutes or until tender, stirring occasionally and switching position of pans halfway through baking.
2
In a skillet, heat remaining oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute. Add leeks; cook and stir 3-4 minutes longer or until tender. Stir in maple syrup; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until syrup is slightly reduced.
3
Place squash in a large bowl. Add red peppers and leek mixture; toss to combine.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium butternut squash, peeled and cut into 1-inch cubes (about ½ cups), 4 tablespoons olive oil, divided, 3/4 teaspoon salt, 1/4 teaspoon pepper, and more.

Yes, Butternut Squash With Maple Syrup falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash With Maple Syrup

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