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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
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.