We’ve taken butternut squash to the next level with a sticky maple syrup and whiskey glaze. An incredible side dish.
Slow-Roasted Squash with Maple Bourbon Glaze
4.5
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Notes
50 mins cook
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Serves
4
Butternut Squash
Olive Oil
Maple Syrup
Bourbon Whiskey
Ground Cinnamon
Toasted Pumpkin Seeds
Serves
4
Butternut Squash
Olive Oil
Maple Syrup
Bourbon Whiskey
Ground Cinnamon
Toasted Pumpkin Seeds
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Step 1.
Preheat the oven to 175°C / 350°F. Peel and deseed the butternut squash and cut it into wedges.
Step 2.
Toss the squash wedges with olive oil, salt, and pepper. Arrange on a baking sheet and roast for 25-30 mins until softened.
Step 3.
To make the glaze, set a small saucepan over a low-medium heat. Add the maple syrup, bourbon and cinnamon. Stir to combine and simmer until slightly thickened.
Step 4.
Brush the roasted squash with the maple bourbon glaze. Return to the oven and roast for an additional 10 mins.
Step 5.
To serve, arrange the squash on a platter and sprinkle with toasted pumpkin seeds.
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