Maple roasted buttercup squash
This deliciously simple way with squash makes a great side, perfect with many mains.
Servings: 2 approx
- 14 oz squash 400g, peeled and de-seeded weight (half a medium squash)
- 1 tablespoon oil olive oil, or vegetable/canola (see notes)
- 1 tablespoon maple syrup
Pre-heat the oven to 375-400F/190-200C (can vary temp to suit whatever else you are cooking).
Remove the seeds from the middle of the squash and peel off the skin (or not, if you prefer). Dice the squash into large bite-size chunks and place in an oven dish.
Drizzle over the oil and maple syrup and toss the squash so all of the chunks are covered in both.
Roast for approximately 40 minutes until the squash is soft and starting to caramelize. It's worth checking roughly halfway through cooking and turning any pieces of squash that look slightly dry to help them cook evenly.
Use whichever oil you prefer for this, just be aware olive oil tends to have a slightly stronger flavor so it may come through. For a lot of dishes, that's good, but potentially you taste the maple a little less here as a result. I'd suggest a lighter olive oil or vegetable/canola oil for no flavor from the oil.
I prefer to peel the skin off, but you can eat the skin on buttercup squash so you can leave it on, if you prefer.
This recipe also works with other types of squash, you may just need to adjust cook time.
Calories: 174kcal | Carbohydrates: 29g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Sodium: 8mg | Potassium: 721mg | Fiber: 3g | Sugar: 10g | Vitamin A: 21095IU | Vitamin C: 41.7mg | Calcium: 106mg | Iron: 1.4mg