Caramelized Butternut Squash
Sweet and salty caramelized butternut squash is the perfect five ingredient side dish to add to any meal.
Servings: 6
Ingredients
- 1 large butternut squash about 3 pounds
- 2 tablespoons coconut oil or olive oil
- 1 teaspoon kosher salt
- 1/4 cup pure maple syrup
Instructions
- Preheat the oven the 375℉.
- Remove the skin and the seeds from the butternut squash and cut the flesh into ¾-inch cubes. I ended up with just over 4 cups of cubed squash.
- Toss the cubes with coconut oil or olive oil and place them on a rimmed baking sheet. Sprinkle with salt. Bake for 20 minutes.
- Remove the pan from the oven and gently flip the squash over with a metal spatula.
- Drizzle the maple syrup over the squash and return the pan to the oven.
- Cook for another 15-25 minutes, stirring after 10 minutes, until the squash is tender and the maple syrup starts to thicken.
- Place the squash in a serving bowl, drizzle any leftover syrup from the pan onto the squash, adjust the salt to taste and serve right away.
Notes
- Put the maple syrup on halfway through cooking. If you put it on at the beginning, it will burn in the oven before the squash is done cooking.
- It’s ok to have a heavy hand with the salt because the salty sweet combination is so delicious.
- Butternut squash prepared this way is best right out of the oven but you can cut up the squash a day or two before and store it in an airtight container in the fridge.
- This is a great recipe to double so you ensure you have leftovers.
Nutrition
Serving: 1 of 6 servings | Calories: 131kcal | Carbohydrates: 24g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 394mg | Potassium: 470mg | Fiber: 3g | Sugar: 11g | Vitamin A: 13288IU | Vitamin C: 26mg | Calcium: 75mg | Iron: 1mg
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