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Slow-Roasted Butternut Squash

Slow-Roasted Butternut Squash

with a Maple Syrup Drizzle

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Slow roasted squash gets the perfect Canadian drizzle of maple syrup! Grab an extra scoop if you can!

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation TimeNaN minutes
Cooking difficultyMedium
Ingredients
serving amount
4
6
8
10
Ingredientsarrow down iconarrow down icon
serving amount
4
6
8
10

680 g

Butternut Squash, cubes

2 tbsp

Maple Syrup

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)544 kJ
Calories130 kcal
Fat6 g
Saturated Fat1 g
Carbohydrate20 g
Sugar12 g
Dietary Fiber2 g
Protein1 g
Cholesterol0 mg
Sodium115 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. TIP: Don’t forget to drizzle over the maple syrup after roasting!

Toss the squash, half the maple syrup and 2 tbsp oil on a parchment-lined baking sheet. Season with 1/4 tsp salt and 1/4 tsp pepper. Roast in the bottom of the oven, tossing halfway through cooking, until the squash is golden brown, 40-45 min.

2

Transfer the dressing to the middle of the oven, beside the turkey. Roast, uncovered, until golden brown and through, 35-40 min.**

3

Transfer roasted squash to a serving dish. Drizzle over the remaining maple syrup.