Sides

REVIEWS Review(s)

Butternut Squash Wedges with Maple Butter

Difficulty:Easy
Serves:12
Cook Time:40 Minutes

Ingredients

  • ■   2 oz maple extract
  • ■   ground nutmeg
  • ■   olive oil
  • ■   salt
  • ■   4 oz ground black pepper

Description

1/2 stick (4 tablespoons) unsalted butter 1 tsp maple extract 1 teaspoon freshly 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 olive oil 3/4 teaspoon salt 1 teaspoon Freshly ground black pepper Directions Preheat oven to 425F. Melt butter, then stir together with maple syrup and nutmeg. Toss squash pieces with oil, 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-maple mixture over wedges and roast until it thickens into a glaze, about 4 minutes more. Recipe/photo adapted from kitchendaily.com

  • 1. Preheat oven to 425F.
  • 2. Melt butter, then stir together with maple syrup and nutmeg.
  • 3. Toss squash pieces with oil, salt, and pepper;
  • 4. 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.
  • 5. Pour butter-maple mixture over wedges and roast until it thickens into a glaze, about 4 minutes more. Recipe/photo adapted from kitchendaily.com

Rate this Recipe

1 star
2 stars
3 stars
4 stars
5 stars
© 2015 Olivenation LLC. All Rights Reserved.

Please wait...