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glazed butternut squash

(1 rating)
AspieApril avatar
Recipe by
April McIver
@AspieApril
R, CA

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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(1 rating)
cook time 1 Hr

Ingredients For glazed butternut squash

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

How To Make glazed butternut squash

  • 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.
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