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Butternut Squash with Maple Butter

1 medium butternut squash, scrubbed
2 tablespoons unsalted butter
1 tablespoon plus 1 teaspoon pure maple syrup
Coarse salt and ground pepper


Preheat oven to 425F. 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). (Per Serving) Calories: 153 Fat: 5.9g (3.7g Saturated Fat) Protein: 2g Carbohydrates: 26.8g Fiber: 6.5g

Source: www.epicurious.com