Maple Butternut Squash with Sage Butter
- Reviews 6
Ready In: 1 hr 50 mins
Serves: 8
Ingredients
- 5 lbs butternut squash, peeled,seeded and cut into 1 inch pieces or 3 lbs prepeeled butternut squash
- salt & freshly ground black pepper
- 2⁄3 cup maple syrup
Sage butter
- 8 tablespoons salted butter
- 12 leaves fresh sage, finely slivered
Directions
- Preheat oven to 400F.
- Place rack in lower third of oven.
- On large baking sheet with sides, arrange squash in even layer.
- Season with salt and pepper.
- Drizzle syrup over squash.
- Cover tightly with aluminum foil.
- Bake for 30 to 45 minutes or until squash is tender.
- Uncover and bake for 30 minutes longer or until juices have cooked away.
- Stir and cook for about 10 minutes longer or until squash is glazed with syrup.
- Leave squash in chunks or mash into coarse puree.
- In small saucepan, melt butter over medium-high heat.
- Simmer until butter begins to foam up, then continue cooking, swirling pan, until butter turns nutty brown, about 1 minute longer.
- Add sage and remove from heat.
- Pour sage butter over mashed squash.
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