Maple Brown Butter Roasted Butternut Squash |
Here is a recipe for how to make a maple brown butter roasted butternut squash. This recipe is quite complicated and takes a long time. However, the end result is worth it in my opinion. I love this recipe because it is quite healthy and very delicious. Serve it with your favorite winter soup or even on top of pancakes.
Butternut squash reigns supreme in the Fall, and this one is golden! It’s caramelized to perfection, and is roasted in the oven until the squash is tender and brown. Our Maple Brown Butter Roasted Butternut Squash | recipe is very easy to follow, and is sure to impress!
I’ve had a butternut squash in my fridge for a while now and it’s not been getting much love. I’m very excited to introduce you to its low carb, keto, THM-S, and Whole30-friendly recipe!
I’m sure you’ve been there, but I’ve discovered that there are certain components that I cook in the same manner over and over again. When I first purchased butternut squash, my intention was to roast it and then mash it, but my partner grumbled that I always did that. The point has been made. I decided to create a Roasted Butternut Squash with Maple Brown Butter on the spur of the moment, and it was so delicious I had to share it with all of you!
Brown butter in a pan
Browning butter is one of the most straightforward methods to enhance a meal, create a killer sauce, and impart an unique nutty taste. Brown butter is easy to make, but it is a technique that requires you to keep an eye on the pan the whole time, or you risk burning the butter and spoiling the batch. There’s a thin line between beautiful golden browned butter and burned browned butter.
To prepare the dish, melt the butter in a pan over medium heat. After the butter has melted, it will begin to separate. Because you want the milk solids to settle and brown, don’t mix the butter. As the water cooks out of the butter, it will bubble and become foamy. The bottom of the pan will start to become golden brown. Remove the pan from the heat, scrape off all of the browned pieces, and pour the browned butter into a container or your dish at this stage.
Butternut squash may be roasted in a variety of ways.
Squash may be easily prepared by roasting it. To begin, cut the squash in half and scrape out the seeds. Remove the skin using a vegetable peeler. Because this is a bit of a challenge, I typically chop my squash into smaller pieces for this step. Cube the squash after it has been peeled. I mixed the squash with olive oil, salt, pepper, and fresh thyme for this dish. Then roast for 15-20 minutes at 400°F or until done.
Another alternative is to roast the squash whole. Remove the seeds and split the squash once more. Season the sliced side of the squash with salt and pepper before drizzling the squash with olive oil. Place the squash cut side down on a baking pan and bake for 25-30 minutes at 375 degrees (microwaving works too, although I haven’t tried it!). Allow a few minutes for the squash to cool before scooping out the flesh, then enjoy!
Butternut squash is an underappreciated vegetable. Squash is one of the few veggies that remains fresh throughout the winter, therefore I prefer to eat it all year. And, although I have a few favorite ways to prepare it, coming up with new ones will be a great challenge!
Make a meal out of it.
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Maple Brown Butter Roasted Butternut Squash
Michelle Boulé is a French actress.
This Maple Brown Butter Roasted Butternut Squash recipe will make a wonderful autumn side dish. It is unmistakably not to be missed!
4.75 out of 12 possible points
Recipes to Pin
15-minute prep time
Time to cook: 20 minutes
35 minutes total
Side Dish for the Course
calorie count: 458 kcal
Knife of a Chef
Board for cutting
StandardMetric in the United States
- 1 butternut squash 1 butternut squash 1 butternut squash 1 butternut squash 1 butternut
- 2 tbsp Extra Virgin Olive Oil
- 3 fresh thyme sprigs
- 12 GALLON BUTTER
- 12 CUP MAPLE SUGAR
Preheat the oven to 400 degrees Fahrenheit.
Squash should be halved and the seeds should be scooped out. Remove the skin using a vegetable peeler. Squash should be cubed and placed in a large mixing basin.
Season the squash with salt and pepper to taste. Toss the squash in olive oil to coat it.
Squash should be evenly distributed on a baking pan. Cook for 20 minutes, or until squash is tender.
Melt butter in a pan over medium heat for the browned butter. Cook butter without stirring for several minutes, or until the bottom starts to become golden brown. Remove the pan from the heat and stir in the maple syrup. Drizzle the sauce over the squash and enjoy!
calorie count: 458 kcal 49g carbohydrate 2 g protein 30 g fat 15 g saturated fat Cholesterol: 61 milligrams 213 mg sodium 750 mg potassium 3 g of fiber 28 g sugar 20640IU Vitamin A 39.4 milligrams of vitamin C 141 mg calcium 1.3 milligrams of iron
Roasted Butternut Squash is a term used to describe roasted butternut squash.
Light and fluffy, sweet and savory, and absolutely delicious. This healthy side dish is a perfect mix of fall flavors, and you can play with the recipe to your liking. We like to serve it alongside any dish that calls for roasted squash, and it’s also a great side for a healthy dinner!. Read more about butternut squash recipes and let us know what you think.
This article broadly covered the following related topics:
- roast butternut squash halves
- whole roasted butternut squash
- baked butternut squash recipes
- roasted butternut squash brown sugar
- butternut squash recipes