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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 Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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
Calories70 kcal
Fat3 g
Saturated Fat1 g
Carbohydrate12 g
Sugar8 g
Dietary Fiber1 g
Protein1 g
Cholesterol0 mg
Sodium65 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 the maple syrup over the squash after roasting!

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

2

Did you order a veggie add-on? Transfer veggie add-on to the middle of the oven, beside turkey, and cook as directed.

3

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