Butternut Squash With Ginger, Cinnamon & Maple Syrup
Recipe: #17427
February 16, 2015
Categories: Side Dishes, Squash, Easter, Sunday Dinner, Thanksgiving Oven Bake, Oven Roast, Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"Just a little bit of each gives that extra flavour boost. Goes really well with pork. If you like add an onion."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (475.7 g)
- Calories 262.1
- Total Fat - 9.4 g
- Saturated Fat - 5.6 g
- Cholesterol - 22.9 mg
- Sodium - 100 mg
- Total Carbohydrate - 46.7 g
- Dietary Fiber - 7.1 g
- Sugars - 17.1 g
- Protein - 4.5 g
- Calcium - 146.6 mg
- Iron - 2.7 mg
- Vitamin C - 55.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven 350f.
Step 2
Prepare the squash & place in a lightly oiled oven proof dish (single layer).
Step 3
Dot the squash with the butter.
Step 4
Sprinkle with maple syrup, ginger and cinnamon.
Step 5
Season with salt & pepper.
Step 6
Place in oven uncovered for apprx. 1 hour.
Step 7
Check to see if it is tender after 45 minutes.
Tips
No special items needed.
1 Reviews
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