Roast Butternut Squash with Maple Syrup

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There is something very American about adding more sweetness to an already sweet butternut squash but it works.

Serves 4 as a side dish


1 teaspoon olive oil
1 butternut squash, cut in half, skin left on
4 tablespoons of brown sugar
Pinch of dried cinnamon or grated nutmeg
Salt and freshly ground black pepper
100ml honey or maple syrup


1. Preheat the oven to 200C/400F/Gas 6. Lightly oil a baking dish.

2. Remove the seeds and any stringy bits from the inside of the squash halves with a large spoon. Place the squash halves in the dish. Sprinkle the sugar, cinnamon or nutmeg and a sprinkling of salt and black pepper over the squash. Drizzle over the honey or maple syrup.

3. Place the baking dish in the oven and cook for about 45-55 minutes or until you can easily pierce the flesh with a knife.  It will depend on the size of the squash.

Recipe variation

Another way of cooking this dish is to peel the squash with a vegetable peeler, remove the seeds and stringy parts and cut into chunks. Place them into an oiled baking dish, season and sprinkle over the spice, drizzle on the honey or maple syrup and bake until soft (about 30 minutes). If you wish you can sprinkle lardons of bacon over the top when you put the squash in the oven.  You can also bake the squash in slices without removing the skin.

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