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Maple Roasted Squash Recipe Video
|Olive oil||1⁄4 Cup (4 tbs)|
|Syrup of maple||3⁄4 Cup (12 tbs)|
|Ground sage||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Heavy cream||1 Teaspoon|
Calories 563 Calories from Fat 131
% Daily Value*
Total Fat 15 g22.9%
Saturated Fat 2.4 g11.9%
Trans Fat 0 g
Cholesterol 1.7 mg
Sodium 130.3 mg5.4%
Total Carbohydrates 113 g37.8%
Dietary Fiber 12.4 g49.8%
Sugars 45.7 g
Protein 6 g12.8%
Vitamin A 881% Vitamin C 190.7%
Calcium 33.8% Iron 35%
*Based on a 2000 Calorie diet
Wash the squashes well. Peel and dice the butternut squash. Cut the acorn squash into wedges.
Peel and seed the delicatta. Cut into thin round shapes.
Place all cut squash in a bowl. Whisk together and pour over the squash.
Season with salt and pepper.
Toss to coat well. Place in a roasting pan in a single layer.
Place pan in oven and cook the squash, flipping once very carefully, until tender and starting to brown.
Move roasted squash to serving dish. Drizzle with heavy cream. Serve and enjoy!
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