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Maple-Glazed Winter Squash

Yield 2 servings (serving size: 1 squash half)
If you are serving the squash with the Rosemary-Lemon Cornish Hens with Roasted Potatoes, you can cook the squash in the same roasting pan. Make sure to arrange the squash on the front of the pan so you can easily brush it with the syrup mixture when you open the oven door.


  • 1 (1 3/4-pound) butternut squash
  • Cooking spray
  • 4 teaspoons maple syrup, divided
  • 1 teaspoon butter, divided

Nutrition Information

  • calories 86
  • caloriesfromfat 21 %
  • fat 2 g
  • satfat 1.2 g
  • monofat 0.6 g
  • polyfat 0.1 g
  • protein 0.8 g
  • carbohydrate 17.9 g
  • fiber 2.4 g
  • cholesterol 5 mg
  • iron 0.7 mg
  • sodium 24 mg
  • calcium 45 mg

How to Make It

  1. Preheat oven to 375°.

  2. Cut squash 1 inch above bulb; save stem section for another use. Cut bulb in half lengthwise. Remove and discard seeds and membranes. Place squash halves, cut sides up, on a broiler pan; place 2 teaspoons maple syrup and 1/2 teaspoon butter in each squash half.

  3. Bake at 375° for 1 hour or until the squash is tender, brushing cut sides with syrup mixture every 20 minutes.