Roasted Butternut Squash with Maple Syrup
This dish complements almost any meal. Serve it with vegan burgers or grilled veggies. Put it alongside a Mexican fiesta. Dish it up with Italian food. And even better, it’s quick and simple to prepare. I love that a butternut squash can sit on my kitchen counter for days without my having to worry about it losing its freshness. And then when I’m ready to cook it, I barely have to do a thing to bring out its amazing natural flavor and gorgeous hue.
All you need is:
- one butternut squash, skin peeled off and then sliced
- olive oil
- maple syrup
- sea salt (optional)
Set your oven to broil on the high setting. Line a baking sheet with foil and place the slices in a single layer. Using a basting brush, coat the slices with olive oil, then flip to coat the other sides as well. Cook for 20-25 minutes (times will vary based on your oven so check frequently to prevent burning), flipping the slices over half-way through the cooking time. When the slices at the center of the baking sheet can be pierced easily with a fork, remove the slices, plate, and then drizzle with maple syrup. Sprinkle with some sea salt if you’d like.