Roasted Butternut Squash with Maple Browned Butter
User Reviews
5
Roasted Butternut Squash with Maple Browned Butter
Description
This recipe begins by peeling, cubing, and roasting butternut squash at a high temperature to encourage caramelization and develop a golden exterior with a tender center. The roasted squash is then tossed in a warm sauce made from browned butter, which adds a nutty richness. Fresh rosemary infuses an aromatic, savory character, while maple syrup adds a touch of sweetness to complement the squash's natural sugars. The seasoning with salt and pepper rounds out the flavor profile.
The dish comes together by roasting the squash evenly spread on a sheet pan and preparing the butter sauce just before the last few minutes of cooking, so the sauce and squash can be combined warm to maximize flavor absorption. Sprinkling flaky sea salt at the end enhances texture and taste.
Ingredients
- 1 2 pound butternut squash
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- 2 tablespoons butter
- 2 tablespoons rosemary minced, fresh
- 2 tablespoons maple syrup
- sea salt for serving, flaky
Instructions
- Preheat the oven to 425°F.
- Lay your butternut squash on its side on a cutting board and use your sharpest knife to cut off the top and bottom. Peel the skin, then slice the squash in half, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them. Cut squash into 1-inch cubes, then add to a large sheet pan. Drizzle with olive oil and season with salt and pepper. Use your hands to toss the squash so it is evenly coated and arranged in an even layer.
- Place in the oven to roast for about 15-20 minutes, or until squash is golden brown and bottoms are caramelized. During the last few minutes of roasting, brown your butter.
- Melt the butter over medium heat in a skillet, stirring occasionally. Once the butter starts to smell nutty and the foam subsides, use a wooden spoon to scrape up the browned bits from the bottom of the pan. Add the rosemary, stir, then whisk in the maple syrup. Add the butternut squash to the browned butter and toss to coat. Sprinkle with flaky sea salt and more fresh ground black pepper to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 350mg | 15% |
| Potassium | 1212mg | 26% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 36338IU | 727% |
| Vitamin C | 71mg | 79% |
| Calcium | 171mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
