Maple glazed butternut squash
Mar. 7th, 2015 08:37 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sarah posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
faultlessrecipes1 butternut squash
1 Tbsp butter
2 Tbsp maple syrup
salt & pepper
Preheat the over to 400 F. Line a baking sheet with aluminum foil, and lightly coat with cooking spray.
Halve the squash lengthwise, scooping out the strings and seeds with a spoon. Place cut side down and bake for 45-55 min (until a skewer goes through easily).
Meanwhile, melt butter in a small pot or pan, and stir in maple syrup, salt, and pepper. Turn off the heat.
When squash is done, turn over so the cut sides are facing up, and spoon on the butter/syrup mixture. Return to the oven for about 5 minutes, to set the glaze.
from Jack Bishop's Vegetables Every Day
Photo also includes our chicken francese.
1 Tbsp butter
2 Tbsp maple syrup
salt & pepper
Preheat the over to 400 F. Line a baking sheet with aluminum foil, and lightly coat with cooking spray.
Halve the squash lengthwise, scooping out the strings and seeds with a spoon. Place cut side down and bake for 45-55 min (until a skewer goes through easily).
Meanwhile, melt butter in a small pot or pan, and stir in maple syrup, salt, and pepper. Turn off the heat.
When squash is done, turn over so the cut sides are facing up, and spoon on the butter/syrup mixture. Return to the oven for about 5 minutes, to set the glaze.
from Jack Bishop's Vegetables Every Day
Photo also includes our chicken francese.
