Made from maple syrup, maple sugar has a more intense flavor and sticks to the squash well. To save time, you can skip peeling the squash.

Recipe by Oxmoor House August 2011

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Yield:
6 servings (serving size: 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 maple sugar, oil, and salt in a large bowl. Add squash; toss to coat.

  • Place squash in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 425° for 40 minutes or until tender, stirring every 10 minutes.

  • Young Chefs can:

  • Help scoop seeds out of squash

  • Stir squash to coat with sugar, oil, and salt

  • Older Chefs can:

  • Measure and add sugar and salt

  • Spoon coated squash into baking dish

Nutrition Facts

112 calories; fat 2.7g; saturated fat 0.4g; mono fat 1.8g; poly fat 0.3g; protein 1.4g; carbohydrates 23.4g; fiber 2.6g; iron 1.3mg; sodium 166mg; calcium 62mg.
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