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.
- 1/2 stick (4 tablespoons) unsalted butter
- 1/2 cup maple syrup
- 1 teaspoon freshly ground nutmeg
- 2 (2 1/2-pound) butternut squashes, unpeeled, halved, seeded and cut into 4- by 2-inch wedges
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1 teaspoon Freshly ground black pepper
- 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.