Maple And Rosemary Roasted Squash Recipe

Name: Maple And Rosemary Roasted Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small butternut squash, about 1lb each; 1 red onion, thinly sliced; 4 tablespoons maple syrup; 1 tablespoon Worcestershire sauce; 1 teaspoon Dijon mustard; 1 tablespoon extra virgin olive oil; salt and pepper; For the topping; 5 1/2 ounces sharp cheddar cheese, coarsely grated; 2 ounces pine nuts, toasted; 2 sprigs fresh rosemary, leaves finely chopped

Servings: persons

2 small butternut squash, about 1lb each
1 red onion, thinly sliced
4 tablespoons maple syrup
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon extra virgin olive oil
salt and pepper
For the topping
5 1/2 ounces sharp cheddar cheese, coarsely grated
2 ounces pine nuts, toasted
2 sprigs fresh rosemary, leaves finely chopped

1
Preheat the oven to 375u00b0F Split the butternut squash in half lengthways and scoop out and discard the membrane and seeds from the centre. Deeply score the flesh with a sharp knife and place skin side down on a large baking tray.
2
Divide the sliced red onion between the cavity of each squash. Whisk together the maple syrup, Worcestershire sauce, Dijon mustard and olive oil and brush the mixture over the squash and onion. Season, then cover with foil and roast for 30 minutes, or until nearly soft. Baste the squash with the maple mixture once during cooking.
3
In a bowl, mix together the cheese, pine kernels and rosemary. Remove the foil from the squash and sprinkle the cheese mixture over the top. Return to the oven and cook for a further 10-15 minutes, or until the squash is tender and the topping is golden brown.
4
Serve with a green salad, which you can dress with a simple vinaigrette.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 small butternut squash, about 1lb each, 1 red onion, thinly sliced, 4 tablespoons maple syrup, 1 tablespoon Worcestershire sauce, and more.

Yes, Maple And Rosemary Roasted Squash falls under the General 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.

That's it — enjoy your meal!

Maple And Rosemary Roasted Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions