Roasted Buttercup Squash
Golden roasted buttercup squash wedges with maple syrup and olive oil. Tender, caramelized, no peeling needed, a healthy side or snack.
Equipment
- Large Baking Sheet
- Parchment Paper or Foil
Ingredients
- 1 large buttercup squash about 4 lb / 1.8 kg
- 2-3 tablespoons olive oil
- 2-3 tablespoons maple syrup
- 2 teaspoons salt or to taste
- 1 teaspoon black pepper or to taste
- A sprinkling of paprika optional
Instructions
- Preheat oven to 400°F (200°C).
- Line a large baking sheet.
- Wash thoroughly and dry the buttercup squash.
- Using a sturdy knife, slice off the top and/or bottom to create a flat surface.
- Cut the squash in half and scoop out all the seeds and guts with a spoon. You can keep the seeds to roast or toss.
- Slice the squash into wedges, about 1/2 to 1 inch (approx 1.3 to 2.5 cm) thick. Doesn't need to be precise.
- Place the slices onto the lined baking sheet.
- Spray or drizzle olive oil and maple syrup to coat both sides of the sliced squash. Sprinkle on the salt and pepper evenly.
- Bake in the preheated oven for 35-45 minutes until the squash is golden and soft.
- Remove from the oven.
- Sprinkle with paprika (optional) and it's ready!
Notes
- Wash the squash thoroughly — the skin is edible and delicious.
- Bonus: no need to peel the skin — the rind becomes tender as it roasts, so you can just eat the whole thing.
- You can sprinkle on some dry chili flakes if you want to turn up the heat.