Glazed Butternut Squash

April McIver

By
@AspieApril

This is so decadently sweet it’s just as suitable as dessert. Tender bites of roast butternut squash, with a sweet, maple hinted glaze. The prep is incredibly easy, and leftovers can be mashed to use in other recipes.

The pumpkin maple butter I found in jars similar to apple butter at Costco. You can substitute almost any jelly or fruit butter with similar results.

Tip: To turn butternut squash into cubes, peel with a vegetable peeler. Cut off the bulb of the squash. Slice bulb in half; remove and discard seeds. Slice top portion of the squash into 1/2 inch thick planks. Slice planks into sticks, then those into cubes. Slice bulb into cubes in the same way.


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Rating:

Cook:

1 Hr

Ingredients

2-3 lb
butternut squash, peeled and cut into 1/2 inch cubes
1/4 c
pumpkin maple butter (or more)

Directions Step-By-Step

1
Preheat oven to 350. Spread pumpkin maple butter over squash cubes in a large casserole dish.
2
Bake, uncovered, about an hour or until squash is tender.
3
Stir gently to coat with the syrupy juices that will collect in the bottom of the casserole dish.
4
I put a little fat free cool whip on top to turn this into dessert. For those not watching their diet, ice cream would be great. It tastes a bit like pumpkin pie.

About this Recipe