Elevate your side dish game with our Maple Ginger Roasted Butternut Squash. The result is a symphony of sweet and spiced flavors that dance on your palate, creating a savory-sweet sensation. This dish is a delightful autumn celebration, offering a perfect balance of comfort and sophistication to your table.
Recipe from Diane Imrie and Richard Jarmusz book “Cooking Close to Home: A Year of Seasonal Recipes
Maple Ginger Roasted Butternut Squash
March 9, 2015
Category
All Recipes
Maple Recipes
Side Dish
Recipe from Diane Imrie and Richard Jarmusz book "Cooking Close to Home: A Year of Seasonal Recipes
Ingredients
- 1 large butternut squash, peeled, cleaned and cubed half-inch
- 1 tbs olive oil
- 1 clove fresh garlic, chopped
- 1 tsp fresh ginger, chopped
- ¼ tsp fresh ground black pepper
- 1 tbs maple syrup
Instructions
- Preheat the oven to 375ºF. Toss the squash with the olive oil, and put into a roasting pan. Bake the squash in the oven for 30 minutes, stirring once. Add the garlic, ginger and pepper, and continue to bake 15 to 25 minutes, or until tender but not overcooked. The squash should be firm enough to maintain its shape. Remove from the oven. Stir in the maple syrup and serve.