Maple-Glazed Winter Squash

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.

Yield: 2 servings (serving size: 1 squash half)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 86
  • Calories from fat: 21%
  • Fat: 2g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.8g
  • Carbohydrate: 17.9g
  • Fiber: 2.4g
  • Cholesterol: 5mg
  • Iron: 0.7mg
  • Sodium: 24mg
  • Calcium: 45mg


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


  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.
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