Maple Roasted Butternut Squash
A simple Fall side dish, made with just 3 ingredients (butternut, pure maple syrup and oil) plus s + p!
- 1 1/4 lbs butternut squash (peeled and diced 3/4-inch)
- 1/2 tbsp olive oil or coconut oil
- 2 1/2 tbsp pure maple syrup
- kosher salt and freshly ground black pepper
Preheat the oven to 400°F.
In a large bowl, toss the butternut squash with oil, maple, salt and fresh ground pepper. Place in a baking dish, cover with foil and roast in the center of the oven for 25 minutes.
Remove foil, turn the squash and bake an addition 15 minutes, or until fork tender (time will vary depending on the size you cut the squash).
Makes 3 cups.
Serving: 3/4 cup, Calories: 104kcal, Carbohydrates: 23g, Protein: 1g, Fat: 2g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 7mg, Potassium: 0mg, Fiber: 4g, Sugar: 7g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 3
Points +: 3