Photo: Lemon-Maple Squash Recipe
Directions
Slice 4 pounds butternut or calabaza squash into thick wedges and remove the seeds. Place cut-side up in a baking dish. Combine 1/3 cup maple syrup, 1/3 cup water, the zest and juice of 1 lemon, 1/2 teaspoon red pepper flakes, and a pinch each of salt and pepper; pour over the squash and dot with 4 tablespoons butter. Bake 20 minutes at 350, then flip the squash and bake until caramelized and tender, 45 more minutes, basting halfway through.
SERVES: 8 (SIDE); Calories: 161; Total Fat: 6 grams; Saturated Fat: 4 grams; Protein: 2 grams; Total carbohydrates: 29 grams; Sugar: 11 grams; Fiber: 3.5 grams; Cholesterol: 15 milligrams; Sodium: 46 milligrams
Photograph by Marcus Nilsson
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By mochelle01
on December 15, 2010
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It was too lemony. However, the leftovers were great to throw into a turkey soup.
By glimlachen99
on December 04, 2010
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Very good !! the red pepper flakes and the maple syrup gave it the perfect combination of sweet and spicy
By CherylFB
new jersey
on November 13, 2010
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This recipe wins top honors in all areas! It is super easy to make, looks beautifully rustic and natural when plated, and tastes delicious! I substituted cinnamon for the red pepper flakes and honey for the maple syrup. If using maple syrup, be sure that you use real maple syrup and not pancake syrup.
Note that the cook time in the headline states 20 min. This is incorrect. THe recipe states cook for 20 min. then turn over the squash and cook for 45 min additional.
My husband loved it! I will definitely make it again with the organic squash from my garden.
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