Tag Archives: Butternut squash

MealFit Maple Butternut Squash

This is one of the easiest and most complimented side dishes we do. People just love it! I have this one Pharma Rep that wants it every time I do a catered lunch for him.

Ingredients:
• 1 butternut squash, peeled and cut into 1 inch cubes
• 1/4 c. pure maple syrup
• 3/4 tbsp. coconut oil, melted (may need more)
• 1 tsp ground cinnamon
• 3/4 tsp salt
• black pepper, to taste

Instructions:
• Preheat oven to 425°F. Line a large, rimmed baking sheet with heavy-duty foil and set aside.
• In a large bowl, whisk together the maple syrup, coconut oil, cinnamon, and salt. Add the cubed squash and toss until evenly coated.
• Spread out the squash on prepared baking sheet into a single layer. Sprinkle with pepper, if desired.
• Roast squash for 25 minutes. Use a metal spatula to carefully flip cubes over; roast for 15 to 20 minutes more (checking frequently) or until squash is tender with golden edges. Serve immediately.

You can also watch our recipe video HERE and prepare this dish alongside Thomas.

Advertisements

Best Butternut Squash Recipe EVER.

Roasted Squash
• 1 lb butternut squash, peeled and cut into small chunks
• 3 cloves garlic, minced
• 1/2 stick butter (4 tablespoons), melted
• Pinch of salt
• 3 dashes black pepper
• Some parsley leaves, finely chopped
• 1/3 cup grated parmesan cheese

Roasted Squash:
• Preheat the oven to 400°F.
• Peel the squash and scrape out the pulps and seeds. Cut into cubes and small chunks.
• In a salad bowl, toss the squash cubes with the garlic, melted butter, salt, pepper, and parsley leaves.
• Transfer to a baking sheet. Spread out in an even and single layer and roast for about 40 minutes or until the surface becomes light brown and the flesh is tender and soft.
• Turn off the heat and sprinkle with Parmesan cheese.
• Put it back into the oven for 5 minutes until the cheese melted

I have some pics that will walk you through it.

• Preheat the oven to 400°F.

SONY DSC

SONY DSC

• Peel the squash and scrape out the pulps and seeds. Cut into cubes and small chunks.

SONY DSC

SONY DSC

SONY DSC

SONY DSC

• In a salad bowl, toss the squash cubes with the garlic, melted butter, salt, pepper, and parsley leaves.

SONY DSC

SONY DSC

SONY DSC

SONY DSC

SONY DSC

• Transfer to a baking sheet. Spread out in an even and single layer and roast for about 40 minutes or until the surface becomes light brown and the flesh is tender and soft.

SONY DSC

SONY DSC

SONY DSC

SONY DSC

• Turn off the heat and sprinkle with Parmesan cheese.

SONY DSC

• Put it back into the oven for 5 minutes until the cheese melted.

This dish was super easy and the thing I liked about it was that it was different. I love exposing my family to locally grown veggies.

 

 

SONY DSC

To get all the great new recipes delivered without ever having to ask SUBSCRIBE to our BLOG