I love this roasted butternut squash because it’s marvelous served hot or cold and it's loaded with flavor from garlic, ginger and leeks. —Marie Willette, Bellows Falls, Vermont
Butternut Squash with Maple Syrup
Butternut Squash with Maple Syrup
Prep Time
25 min
Cook Time
35 min
Yield
10 servings
Ingredients
- 1 medium butternut squash, peeled and cut into 1-inch cubes (about 12 cups)
- 4 tablespoons olive oil, divided
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons minced fresh gingerroot
- 3 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes, optional
- 2 medium leeks (white portion only) or 1/2 large sweet onion, finely chopped
- 1/3 cup maple syrup
- 1 cup jarred roasted sweet red peppers, coarsely chopped
Directions
- Preheat oven to 425°. In a large bowl, toss squash with 2 tablespoons oil, salt and pepper; divide between 2 ungreased 15x10x1-in. baking pans. Roast 35-45 minutes or until tender, stirring occasionally and switching position of pans halfway through baking.
- In a skillet, heat remaining oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute. Add leeks; cook and stir 3-4 minutes longer or until tender. Stir in maple syrup; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until syrup is slightly reduced.
- Place squash in a large bowl. Add red peppers and leek mixture; toss to combine.
Nutrition Facts
3/4 cup: 178 calories, 6g fat (1g saturated fat), 0 cholesterol, 279mg sodium, 32g carbohydrate (14g sugars, 7g fiber), 2g protein. Diabetic Exchanges: 2 starch, 1 fat.
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