Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 1

Use real maple syrup in this recipe for a more complex dish. The syrup brings out the natural sweetness in the squash. And while the squash roasts, the sugars caramelize, intensifying the flavor. The darker the syrup, the richer the flavor.

Recipe by Cooking Light December 2002

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Recipe Summary

Yield:
9 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Cut each squash in half lengthwise. Discard seeds and membranes. Cut each half crosswise into 1-inch-thick slices; peel. Combine syrup, oil, salt, and pepper in a large bowl, stirring well. Add squash; toss to coat.

  • Place squash in a 13 x 9-inch baking dish coated with cooking spray. Bake at 425° for 25 minutes or until tender, stirring every 10 minutes.

Nutrition Facts

170 calories; calories from fat 20%; fat 3.7g; saturated fat 0.6g; mono fat 2.3g; poly fat 0.6g; protein 4.4g; carbohydrates 34.6g; fiber 4.9g; cholesterol 0mg; iron 1.9mg; sodium 222mg; calcium 102mg.
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