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an image of Maple Syrup Roasted Butternut Squash with a filling of other veggies

Maple Syrup Roasted Butternut Squash

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  • Author: EsmeSalon
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings depending on size 1x
  • Category: Side Dish
  • Method: Easy

Description

A sweet maple twist on classic roasted butternut squash, you’ll love it!


Ingredients

Units Scale

For the Butternut Squash:

For the Filling:

  • 1 cup Brussels sprouts, trimmed and halved
  • 1 cup cooked beets, diced (fresh or canned)
  • 3/4 of a large orange pepper
  • 1 cup Cauliflower florets
  • 1/2 cup walnuts, roughly chopped
  • 1/2 cup feta cheese, crumbled
  • 1 teaspoon dried thyme (or fresh if available)
  • 1 teaspoon garlic powder
  • 1/4 large onion chopped
  • Salt and pepper, to taste
  • 1/4 cup of butter

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Place the halved butternut squashes, cut side up, on a baking sheet lined with parchment paper.
  3. Drizzle olive oil and maple syrup over the squash, and sprinkle with salt and pepper.
  4. Roast for approximately 45–60 minutes, or until the squash is soft and caramelized.
  5. If needed, increase the oven temperature to 400°F (200°C) and roast for 15–20 minutes.
  6. Check if it’s tender with a fork.
  7. While the squash is roasting, heat ¼ cup of butter in a large skillet over medium heat.
  8. Cut the Brussels sprouts in half and add them to the skillet with the chopped bell pepper, cauliflower florets, and onion. Sauté for 7–10 minutes until softened and slightly browned.
  9. In a large bowl, combine the sautéed vegetables with chopped walnuts, crumbled feta cheese, thyme, garlic powder, salt, and pepper. Mix well.
  10. Once the squash is done, take it out of the oven and let it cool slightly.
  11. Scoop out some of the squash flesh (save for another meal), leaving a thick edge around the squash.
  12. Fill each squash half with the vegetable mixture, pressing it down gently.
  13. Top with diced beets or small baby beets for decoration.
  14. Return the stuffed squash to the oven and bake for another 15–20 minutes until heated and golden on top.
  15. Serve immediately.


Notes

Created, Prepared, tried, and tested by Esme Slabs from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes 

Nutrition

  • Serving Size: 1 serving
  • Calories: 309
  • Sugar: 10.8 g
  • Sodium: 248 mg
  • Fat: 21.7 g
  • Saturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 27.4 g
  • Fiber: 5.3 g
  • Protein: 6.1 g
  • Cholesterol: 31.5 mg
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