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Maple-Glazed Butternut Squash


By: Candice Kumai

There’s something about this nutty, sweet, decadent butternut squash that I can’t get enough of. Try it paired with my Whole Roasted Go-To Chicken or as a side dish at your next DIY dinner night or holiday dinner!

Makes 4 servings


1 (2-pound) butternut squash, peeled, cut lengthwise, seeded, and sliced into 1⁄2-inch half-moons

2 tablespoons extra virgin olive oil

2 tablespoons maple syrup

2 tablespoons finely chopped fresh sage

1 tablespoon finely chopped rosemary

1 tablespoon sea salt



1 Preheat the oven to 375F. Line a baking sheet with aluminum foil.

2 In a large mixing bowl, toss together the butternut squash, olive oil, maple syrup, herbs, and sea salt.

3 Spread the mixture evenly across the baking sheet and roast for 45 minutes, or until the squash is fork-tender and the edges are crispy.



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