Maple Buttercup Squash

Name: Maple Buttercup Squash
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 1 medium buttercup squash (about 2 pounds), stemmed, seeded and cut into 1-inch wedges; 4 tablespoons unsalted butter, melted; 1 tablespoon fresh thyme leaves; Kosher salt and freshly ground black pepper; 1/2 cup maple syrup

Getting reviews...

Level: Easy

Total: 45 min
Active: 5 min

Yield: 4 servings

Maple syrup helps bring out the caramel flavor of buttercup squash, boosting its natural sweetness.

Level: Easy

Total: 45 min
Active: 5 min

Yield: 4 servings

Ingredients

Deselect All

1 medium buttercup squash (about 2 pounds), stemmed, seeded and cut into 1-inch wedges

4 tablespoons unsalted butter, melted

1 tablespoon fresh thyme leaves

Kosher salt and freshly ground black pepper

1/2 cup maple syrup

Directions

Position an oven rack in the center of the oven and preheat to 425 degrees F.
Toss the squash with the butter, thyme, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is just tender and beginning to brown on the edges, about 30 minutes.
Remove the squash from the oven, drizzle with the maple syrup and toss to coat. Continue to roast until the squash is tender and browned all over and the syrup is beginning to caramelize, about 10 minutes more.