Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roast Butternut Squash With Maple Syrup and Ginger Recipe
    Lost? Site Map

    Roast Butternut Squash With Maple Syrup and Ginger

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    15 mins

    50 mins

    Nic Daniau's Note:

    Found in Times2, made it several times since with the same success.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°F (180°C).
    2. 2
      Peel the squash, cut it in half longways, remove the seeds and cut the flesh into 1in (3cm) chunks.
    3. 3
      Spread them out on a baking tray and sprinkle with a pinch of salt. Spoon over the ghee, syrup and ginger.
    4. 4
      Roast until the tips of the squash chunks turn golden brown. Towards the end scatter the pine nuts over the top so that they become toasted when the squash is cooked.

    Ratings & Reviews:

    • on April 05, 2010

      55

      Oh my! If I could rate this recipe 10 stars, I certainly would! It was absolutely to-die-for. What a perfect combination of flavors--sweet, buttery & nutty. Our squash turned out perfectly browned and caramelized. Instead of pine nuts, I added 1/2 cup of whole walnuts during the last 10 minutes of roasting. Yum! We will definitely be using this recipe again in the future. My only recommendation is to line your baking sheet with aluminum foil for easier clean-up. Otherwise, it's soaking & scrubbing that deliciously caramelized maple syrup later! Thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 20, 2010

      55

      Great flavors! I haIved the squash and cooked it, face down, in a little apple cider for 20 minutes at 350 before filling. I did it mostly because I was too tired to peel and dice the squash. It was great, but I realize it would have been much better diced as written, so I'll try that next time. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Roast Butternut Squash With Maple Syrup and Ginger

    Serving Size: 1 (632 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 589.4
     
    Calories from Fat 255
    43%
    Total Fat 28.4 g
    43%
    Saturated Fat 12.6 g
    63%
    Cholesterol 49.1 mg
    16%
    Sodium 26.4 mg
    1%
    Total Carbohydrate 88.6 g
    29%
    Dietary Fiber 11.8 g
    47%
    Sugars 30.8 g
    123%
    Protein 7.5 g
    15%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites