Maple-Braised Butternut Squash has a subtle sweetness of maple syrup and the earthiness of fresh herbs. You can serve this with pork, but it’s also great with chicken.
Featured Ingredients
Butternut squash delivers at least 10% or more of the daily value of 13 different nutrients including vitamins, minerals, phytonutrients, and fiber. It is a top 25 food source of vitamin A and carotenoids.
Herbs and spices do so much more than flavor our food! As concentrated sources of beneficial phytonutrients, they provide diverse health benefits such as reducing risk of cardiovascular disease, type 2 diabetes, and even some forms of cancer.
Olive oil is consistently linked with health benefits, including reducing cardiovascular disease risk (both heart disease and stroke), Alzheimer’s risk, and cancer risk, improving blood sugar regulation and insulin sensitivity, reducing likelihood of weight gain (and maybe even aid in weight loss), reducing joint pain and swelling in rheumatoid arthritis, and generally reduce markers of inflammation.
Maple-Braised Butternut Squash
Ingredients
- 3 pounds butternut squash 3 pounds butternut squash, peeled, seeded and cut into ½-inch cubes
- 4 tablespoons maple syrup
- 3 tablespoons olive oil extra virgin
- 3/4 teaspoons salt
- 2 tablespoons thyme rosemary or sage chiffonade
Instructions
- Preheat oven to 375°F.
- Toss butternut squash with maple syrup, olive oil and salt. Place in single layer on a rimmed baking sheet and sprinkle the sage over the top.
- Bake for 15 to 20 minutes, until the squash is fully cooked and just barely starting to caramelize (and before the maple syrup starts to candy). Toss with pan juices, then transfer to a serving dish.
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