Description
Maple-Roasted Squash with Toasted Pumpkin Seeds is a delightful autumn dish that combines sweet, caramelized butternut squash with crunchy, toasted pumpkin seeds. This recipe transforms simple ingredients into a stunning side or main dish, perfect for any gathering. With its rich flavors and vibrant presentation, it’s sure to impress your guests and elevate your dining experience.
Ingredients
Scale
- 1 medium butternut squash (about 2 pounds)
- 3 tbsp pure maple syrup
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup pumpkin seeds
- 1/4 tsp ground cinnamon
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Halve the butternut squash lengthwise and scoop out the seeds. Drizzle olive oil and maple syrup over each half, then sprinkle with salt, pepper, and cinnamon.
- Place the squash cut side down on the baking sheet and roast for about 30-35 minutes until tender.
- Spread pumpkin seeds on another baking sheet and toast in the oven for about 10 minutes until golden brown.
- Once the squash is done, let it cool before flipping it cut side up and sprinkling toasted pumpkin seeds on top.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side
- Method: Baking
- Cuisine: Autumn
Nutrition
- Serving Size: 1 half of roasted squash (150g)
- Calories: 210
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg