similar to those served at Renaissance Fairs, tender roasted turkey legs. In this recipe, the legs are first cooked under pressure before being broiled and finished with barbecue sauce.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 butternut squash, cubed
- 2 tablespoons butter
- ¼ cup maple syrup
- 2 tablespoons brown sugar
Instructions
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Bring a large pot of water to a boil over high heat. Add squash and boil until almost tender yet still firm, 5 to 8 minutes.
- Meanwhile, melt butter in a skillet over low heat. Stir in maple syrup and brown sugar and cook until sugar has dissolved, about 5 minutes.
- Drain semi-cooked squash and place on a large sheet of heavy-duty aluminum foil and brush with some of the maple glaze; reserve remaining glaze. Fold up foil to close.
- Cook on the preheated grill until squash is tender, 10 to 15 minutes, brushing with remaining glaze occasionally and flipping halfway through cooking time.
- You can use olive oil instead of butter, if preferred.
- You can use a grill basket instead of foil, if preferred.
Nutrition Facts
| Calories | 243 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 5 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 55 mg |
| Sugars | 24 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Definitely not necessary to boil squash first. Just drizzle raw cubes of squash with oil/butter and syrup and oven roast (or grill). Also delicious with the addition of cranberries. Tart and sweet!