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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Lemon-Maple Squash

  • Level: Easy
  • Yield: 8 servings
  • Nutritional Analysis
    Per Serving
    Calories
    161 calorie
    Total Fat
    6 grams
    Saturated Fat
    4 grams
    Cholesterol
    15 milligrams
    Sodium
    46 milligrams
    Carbohydrates
    29 grams
    Dietary Fiber
    3.5 grams
    Protein
    2 grams
    Sugar
    11 grams
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
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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

Photograph by Marcus Nilsson. 

Recipe courtesy Food Network Magazine

Categories:

Easy Side Dish Recipes Side Dish Healthy Squash Heart-Healthy Gluten Free Low-Fat Low Calorie Diabetes-Friendly Low-Cholesterol

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4 Reviews
Add Your Review

Ellen B.

This recipe is so good! The flavors are excellent and the red pepper flakes add really nice heat. Be sure to use real maple syrup and fresh lemon juice and zest - makes all the difference.<div><br /><div>I do agree that the bake time isn't correct. I think next time I will microwave the squash a bit first, then roast and that should solve the issue.</div><div><br /><div>Serve this with a fresh green salad and some french bread and enjoy!</div></div></div>

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