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Butternut Squash Wedges with Maple Butter

Serves 12
Cook Time 40 Minutes

1/2 stick (4 tablespoons) unsalted butter
1 tsp Pure Maple Extract
1 teaspoon Ground Nutmeg
2 (2 1/2-pound) butternut squashes, unpeeled, halved, seeded and cut into 4- by 2-inch wedges (leaving peel on holds wedges together during roasting)
2 tablespoons De Carlo Extra Virgin Olive Oil
¾ teaspoon Fleur del Sel Salt
1 teaspoon Freshly ground black Tellicherry Pepper

Preheat oven to 425F. Melt butter, then stir together with maple syrup and nutmeg.
Toss squash pieces with De Carlo Olive Oil, Trapani Sea Salt, and pepper; divide among 2 shallow baking pans and roast in upper and lower thirds of oven, turning halfway through baking, until tender and starting to brown, about 35 to 40 minutes.
Pour butter-Pure Maple Extract mixture over wedges and roast until it thickens into a glaze, about 4 minutes more.

Recipe adapted from and photo courtesy of

Products suggested for this recipe:

Pure Maple Extract
Our Maple Extracts are perfect for pies, cookies and ice-cream topping.
From $2.95

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DeCarlo DOP Extra Virgin Olive Oil
This house has won awards since 1908. Enjoy their oils with steamed fish and seafood.
From $19.65

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Fleur de Sel de Noirmoutier
A natural complement to most items, the light crystals form a fine film on the edges of the salt ponds and float in small patches on the water.
From $5.95

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Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $4.55

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Ground Nutmeg

From $2.95

Add Ground  Nutmeg to Cart