Butternut Squash Wedges with Maple Butter
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Lori Powell
Leaving the peel on these sweet, buttery wedges makes preparation a snap, and results in beautiful pieces that won't fall apart during roasting.
- Preheat oven to 425F. Melt butter, then stir together with maple syrup and nutmeg.
- Toss squash pieces with oil, salt, and pepper; divide among 2 shallow baking pans and roast in upper and lower thirds of oven, turning halfway through baking, until tender and starting to brown, about 35 to 40 minutes.
- Pour butter-maple mixture over wedges and roast until it thickens into a glaze, about 4 minutes more.