Maple Roasted Butternut Squash
Ingredients
- 1 butternut squash
- ¼ cup maple syrup
- 3 tablespoons cooking oil or butter
- 1 tablespoon cinnamon or pie seasoning
- Dash of salt
- 1 cup craisins
- ¼ cup feta cheese, crumbled
- 2-3 tablespoons pepitas, toasted and salted
Notes
Preheat oven to 425°F. Peel squash, slice lengthwise, and scoop out seeds. Mix maple syrup, cooking oil, and seasonings in a bowl, then brush the squash until covered entirely. Place squash cut side down on a parchment-lined baking sheet. Bake squash until tender (about 30-35 minutes depending on how large the squash is).
In a bowl, rehydrate the craisins by adding 1½ cups of boiling water (enough to cover them). Let craisins sit until they plump back up.
When squash is ready, slice, then garnish with rehydrated craisins, feta, and pepitas.
