Maple Baked Butternut Squash

This is just another version of Sweet Baked Butternut Squash that I made for Thanksgiving. Instead of brown sugar, I'm using maple syrup. Makes good side dish.

2 medium sized butternut squash
1/2 cup maple syrup
6 tablespoon unsalted butter (or margarine)

Peel and cut butternut squash into wedges. Preheat oven to 350 °F.

Line a baking sheet with aluminum foil. Add squash into the baking sheet, cover squash with more aluminum foil. Bake for 30 mins.

Take squash out of the oven. Mix maple syrup with butter, drizzle half of the mixture on top of the squash, and return it to the oven for another 15 minutes on 400 °F.

Drizzle with remaining syrup mixture before serving.

Sweet Baked Butternut Squash

I got some butternut squash with Lonnie last week when we were vacationing in upstate NY. They look really nice and they were organic so I couldn't stop myself from not buying any. Vance told me that his favorite butternut squash recipe is to bake them with brown sugar and butter. This is an easy recipe. You can make this as a side dish or an entree. I'm planning to make this again for Thanksgiving.

2 medium sized butternut squash, cut lengthwise
6 tablespoon butter (or margarine for vegan)
1/2 cup brown sugar

Line baking sheet with aluminum foil, non stick preferably if not spray some cooking spray to prevent it from sticking. Place squash cut side down and bake for 30 minutes on 350 °F.

Combine butter with brown sugar. Turn squash over and glaze with brown sugar mixture. Bake for another 30 minutes, baste regularly.