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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!

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MarthaStewartWanabe April 05, 2010

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!

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lolablitz September 20, 2010
Roast Butternut Squash With Maple Syrup and Ginger