Roasted Butternut Squash with Orange-Maple Glaze

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 5 servings
Calories 176, total fat 8 G., saturated fats 1 G., proteins 2 G., carbohydrates 27 G., fiber 5 G., cholesterol 0 mg, sodium 653 mg, sugar 5 G.

Drizzle thin slices of fragrant butternut squash with maple syrup and orange juice and zest, then roast until tender, golden, and glossy. Sprinkle with fresh parsley, and serve as an appetizer or side dish with meat and poultry.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 butternut squash (about 1.1 kg), halved, peeled, seeded and thinly sliced
2 tbsp. l. olive oil
2 tbsp. maple syrup
Zest and juice of 1 orange
2 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 175°C.
In a large bowl, toss the pumpkin with olive oil and a generous pinch of salt and black pepper. Arrange the pumpkin slices, overlapping, in a 22x32cm baking dish. Combine the maple syrup, orange zest, and juice in a small bowl and pour the mixture over the pumpkin.

Cover with foil and bake for 30 minutes. Remove the foil and continue baking until the squash is tender and the surface begins to brown, another 30-40 minutes. Sprinkle with parsley.

Categories:

recipe / Oven / Autumn dishes / Calorie content of prepared meals / Main courses / Side dishes / Vegetables and mushrooms / Pumpkin dishes / Pumpkin side dishes / Ina Garten / The Barefoot Countess

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