Recipe
Side Dish
Maple-Glazed Roasted Squash
Primary Media
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 7
| Quantity | Ingredient | Add |
|---|---|---|
| 1 butternut squash, peeled, seeded and chopped into 3/4-inch cubes (approximately 7 cups) | ||
| 1 acorn squash, peeled, seeded and chopped into 3/4-inch cubes (approximately 5 cups) | ||
| 2 Granny Smith apples, peeled, seeded and chopped into 3/4-inch cubes | ||
| ⅓ c. Hy-Vee butter, melted | ||
| ¾ c. Hy-Vee Select 100% pure maple syrup | ||
| 1 tsp. Hy-Vee cinnamon | ||
| 1 tsp. nutmeg | ||
| ½ tsp. Hy-Vee salt |
Directions
- Preheat oven to 425 degrees. Line two baking sheets with foil and set aside.
- Place cubed butternut squash, acorn squash and apples in a large bowl. In a small bowl, whisk together melted butter, maple syrup, cinnamon, nutmeg and salt until well combined. Pour over squash mixture and stir to coat.
- Divide mixture evenly between prepared baking sheets and spread cubes out into a single layer. Place sheets on two separate racks in the oven. Bake for 55 to 60 minutes until tender, stirring every 15 minutes and rotating sheets halfway through the baking time.
Nutrition facts
Servings
330 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 25mg
- Sodium: 260mg
- Total Carbohydrates: 66g
- Protein: 3g
Daily Values
0%
Vitamin A 320%
0%
Vitamin C 80%
0%
Iron 15%
0%
Calcium 20%
Recipe Source:
Hy-Vee Seasons Fall 2012.