GOOD TO KNOW Sweet-tasting butternut squash is easier to prepare than some other hard-skinned winter squashes, and is even sweeter when roasted until it caramelizes. It’s also extremely versatile: Toss it into a salad, slice it into “fries” and dust with spices, or drizzle roasted haves with maple butter.

　　

Ingredients

serves 4

　　1 medium butternut squash, scrubbed

　　2 tablespoons unsalted butter

　　1 tablespoon plus 1 teaspoon pure maple syrup

　　Coarse salt and ground pepper

　　

Step 1

Preheat oven to 425°F. Halve squash lengthwise; scoop out seeds. Place in a roasting pan, cut side up (if necessary, slice a thin strip from each skin side to help it sit level). Dividing evenly, fill each cavity with butter and maple syrup; season with salt and pepper. Roast until tender when pierced with a knife, 45 minutes to 1 hour. Halve squash again lengthwise; spoon butter mixture from pan over tops (skins are edible).

　　

Nutrition Information

Step 2

(Per Serving)

　　

Step 3

Calories: 153

　　

Step 4

Fat: 5.9g (3.7g Saturated Fat)

　　

Step 5

Protein: 2g

　　

Step 6

Carbohydrates: 26.8g

　　

Step 7

Fiber: 6.5g

　　Everyday Food: Light