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- Makes 4 cups
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Not sure what to do with that extra butternut squash lying around? We’ve got you covered: Chop it into cubes, coat it in a tasty orange glaze, and then roast it to tender perfection. The citrusy marinade features garlic and allspice to bring some savory balance to the zesty fruit, while a dash of maple syrup complements the squash’s natural sweetness. Serve this as a side dish during the winter months when you’re craving something warm, bright, and nourishing. This butternut squash recipe would also be great to incorporate into grain bowls to add a yummy root veggie component!
For more inspiration, check out these tasty ideas:
By Ellen Boeke,
Ingredients
- 1½ teaspoon orange zest
- ½ cup orange juice
- 1½ tablespoons pure maple syrup
- 1½ lb. butternut squash, peeled and cut into bite-size pieces (about 6 cups)
- 3 cloves garlic, minced
- ⅛ teaspoon ground allspice
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with foil or parchment paper.
- In a large bowl stir together orange juice and zest, maple syrup, garlic, and allspice. Add squash; toss to coat. Spread evenly in prepared pan. Season with pepper. Cover loosely with foil and roast 30 minutes.
- Uncover and roast 10 to 15 minutes more or until tender, stirring once or twice.
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