With just the right amount of sweetness, this maple roasted butternut squash pairs well with any meal or can be eaten by itself even as a snack!
Winter has absolutely hit Michigan (finally), which honestly I’m thrilled about since that means snow AND skiing!!
Like I’ve mentioned before I am in love with skiing ever since I joined my hometown’s ski club almost 20 years ago. Tomorrow is my hernia surgery that I’m praying goes as smoothly as possible (especially the recovery).
If all goes well I should still have the chance to ski this winter (because of having children and breastfeeding I haven’t skied in 6 years!!!).
Thankfully my surgeon is an athlete like myself (Ironman and marathoner to be specific). And he’s reassured me that I should be back on the treadmill about a week after surgery!
So, with that background with how my week is going to start, I have prepared some simple foods for my family while I’m recovering.
A few things I’m planning for the week include some of my family’s favorite simple recipes including my Slow Cooker Chicken Fajitas,
Italian Baked Chicken Tenders,
and Healthy Meatball Stroganoff.
Thankfully my mom graciously agreed to take time off work to help watch my kids while I’m recovering. And of course, she can cook, but I’d much rather have food already prepared.
Although this recipe takes a little prep work (peeling and chopping the squash) it’s so worth it since my kids love it!
If you’re looking for another way to quick butternut squash with little prep time, check out this Twice Baked Butternut Squash recipe. It only requires about 5 minutes of prep time!
Tips for Making This Maple Roasted Butternut Squash
- Cut the squash into equal-size bites.
- Be sure to coat the aluminum foil well to avoid squash from sticking.
- Feel free to swap honey if you’re out of maple syrup.
On occasion, I will put the entire squash in the oven and cook it whole and then serve it mashed, but we all prefer it roasted in cubes most of the time.
Dietitian’s Dish for Maple Roasted Butternut Squash
Butternut squash is one of several winter squashes. It’s an excellent source of vitamin A and vitamin C and a good source of fiber, potassium and magnesium.
Butternut squash is a type of starchy vegetable which means it contains about 15 grams of carbohydrates and more calories compared to non-starchy vegetables that contain about 5 grams of carbohydrates per serving.
A good way to know the difference between starchy and non-starchy is starchy vegetables typically need to be cooked before eating whereas non-starchy can be eaten raw.
A variety of vegetables is important so starchy vegetables can absolutely fit into a balanced healthy diet, just within proper portion sizes.
PRODUCTS USED IN THIS RECIPE
Maple Roasted Butternut Squash
Ingredients
- 1 butternut squash (3 pounds)
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 1/2 teaspoon dried sage
- 1 teaspoon dried nutmeg
- salt and black pepper to taste
Instructions
- Preheat oven to 400°F.
- Line a rimmed baking sheet with aluminum foil and spray or coat with olive oil.
- Peel squash and chop into 1-inch cubes.
- In a bowl combine maple syrup, olive oil, sage, nutmeg, pepper and salt. Stir in squash cubes until well coated.
- Add squash cubes in a single layer to the baking sheet.
- Cook for 20 minutes, flip squash, then cook for another 10-15 minutes or until squash is tender.
Check out some of our other family favorite vegetables…
Simple Parmesan Spaghetti Squash
15 Simple Vegetable Side Dishes: 10 minutes or less of prep time! (including recipes from several other dietitians)
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