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Maple Butternut Squash

Mis à jour : févr. 24

Roasted to perfection with a maple butter garlic glaze then topped with chili flakes and fresh thyme. A delicious, nutritious, and easy side or main!


  • Butternut squash

  • Butter or vegan alternative

  • Garlic cloves, minced

  • Maple syrup, goût délicat

  • Chili flakes

  • Fresh thyme

  • Salt and freshly ground pepper


  • Cut the butternut squash evenly in half on lengthwise. Scoop out the inside and discard. Then peel off the skin. Place on a baking sheet, cut side down.

  • In a small bowl whisk melted butter, with maple, garlic, chili, and thyme. Then brush the squash with half the mix.

  • Roast in the oven for 20-25 minutes. Remove from oven and allow to cool until ready to handle.

  • Place the squash halves to a cutting board and using a very sharp knife, slice it thinly, but not all the way through.

  • Return the squash to the same baking sheet and brush with the remaining garlic butter mixture. Roast again for an additional 15-20 minutes.

  • Serve and enjoy!

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