| Level: | Easy |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Yield: | 8 servings |
Instructions
- Slice 4 pounds butternut or calabaza squash into thick wedges and remove the seeds. Place cut-side up in a baking dish. Combine 1/3 cup maple syrup, 1/3 cup water, the zest and juice of 1 lemon, 1/2 teaspoon red pepper flakes, and a pinch each of salt and pepper; pour over the squash and dot with 4 tablespoons butter. Bake 20 minutes at 350, then flip the squash and bake until caramelized and tender, 25 more minutes, basting halfway through.
- Calories: 161; Total Fat: 6 grams; Saturated Fat: 4 grams; Protein: 2 grams; Total carbohydrates: 29 grams; Sugar: 11 grams; Fiber: 3.5 grams; Cholesterol: 15 milligrams; Sodium: 46 milligrams
Nutrition Facts
| Calories | 161 calorie |
| Total Fat | 6 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 15 milligrams |
| Sodium | 46 milligrams |
| Carbohydrates | 29 grams |
| Dietary Fiber | 3.5 grams |
| Protein | 2 grams |
| Sugar | 11 grams |
Reviews
This recipe is so good! The flavors are excellent and the red pepper flakes add really nice heat. Be sure to use real maple syrup and fresh lemon juice and zest – makes all the difference.
I do agree that the bake time isn’t correct. I think next time I will microwave the squash a bit first, then roast and that should solve the issue.
Serve this with a fresh green salad and some french bread and enjoy!
Very cute presentation idea! But I agree that the glaze flavor was not great. I will be trying this recipe again with a different glaze. (It was not hard to eat with the rind, the cooked squash comes right off the rind.)
Awful! Needed to cook for more than double the time stated, the glaze flavor was not that great, and serving it on the rind made me look ridiculous – it was hard for people to eat. It was the only dish I brought because so many other people were bringing food… my reputation with the in-laws is damaged!
cinnamon sugar on top.