Ingredients
Scale
- 1 Medium Butternut Squash, peeled and halved lengthwise, seeds removed
- 3 Tbsp. Olive oil
- 2 Tbsp. Maple syrup (or honey)
- 1 Tbsp. Fresh Thyme leaves (or 1 tsp dried thyme)
- 2 Cloves garlic, finely minced
- Salt and pepper, to taste
- 2-3 Tbsp. Unsalted butter, melted
- ¼ Cup Chopped Pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the Squash: Place each squash half, cut side down, on a cutting board. Using a sharp knife, make thin slices across the top, about 1/8 to 1/4 inch apart, cutting about three-quarters of the way through. Tip: Lay wooden spoons or chopsticks on either side of the squash to prevent slicing all the way through!
- Make the Seasoning Mix: In a small bowl, combine olive oil, maple syrup, thyme, minced garlic, salt, and pepper.
- Brush and Bake: Brush the squash halves with the olive oil mixture, making sure to get into the slits. Place the squash on the baking sheet, cut side down, and roast for 30 minutes.
- Butter Baste: After 30 minutes, carefully brush the squash with melted butter, letting it seep into the slits. Continue roasting for another 20-30 minutes, or until the squash is golden brown, crispy on the edges, and tender inside.
- Finish and Serve: Remove the squash from the oven. If desired, brush with more melted butter and sprinkle chopped pecans over the top.
- Prep Time: 15 min
- Cook Time: 50-60 min
- Category: Side Dish
- Method: Baking
Nutrition
- Serving Size: 1 half
- Calories: 320
- Sodium: 140 mg
- Fat: 20 gr (includes pecans)
- Saturated Fat: 6 gr
- Carbohydrates: 30 gr
- Fiber: 6 gr
- Protein: 2 gr
