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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 3 |
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Roast wholesome squash in larger chunks with maple syrup for Easter dinner or with chicken at any time. Goes beautifully with CORNISH HENS, ORIENTAL/CURRIED and Bok Choy. For additional servings, increase recipe for squash, maple syrup and seasonings logically. Ingredients:
1 (1 lb) package peeled squash, pieces |
1 tablespoon olive oil |
1 tablespoon pure maple syrup |
3/4 teaspoon dried thyme leaves |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 400F (200C).
2. Line a baking sheet with foil, then lightly brush or spray with oil.
3. You may have to cut the pieces into chunks no bigger than 1 inch (2. 5cm) wide.
4. In a medium-size bowl, stir oil with maple syrup, thyme and salt.
5. Add squash and toss until evenly coated.
6. Spread out on baking sheet.
7. Scrape maple mixture from bottom of bowl evenly over squash.
8. Roast squash, 25 to 30 minutes, uncovered, in centre of preheated oven, until tender and bottom edges are golden.
9. To ensure a rich, dark-golden glaze on top of squash, do not turn squash pieces over or stir during roasting.
10. Remove from oven and serve immediately.
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