Lemon-Maple Squash

  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 8 servings
  • Nutrition Info
Save Recipe

Directions

  1. 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, 25 more minutes, basting halfway through. 
  2. 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
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Roasted Butternut Squash

Roasted Butternut Squash

Caramelized Butternut Squash

Microwave Squash

Winter Squash Soup

Butternut Squash Mac and Cheese

Penne with Butternut Squash and Goat Cheese

Sweet Roasted Acorn Squash