This roasted butternut squash is tossed in a flavorful soy and maple glaze. It is somewhat bit candy, somewhat bit savory, and an entire lot of scrumptious.
This easy soy and maple glazed butternut squash is positively addictive! It is one in all my all time favourite vegan facet dishes for fall and winter. And it is even filling sufficient to eat as a most important dish too.
This maple roasted butternut squash is:
- Full of candy and savory taste.
- Tremendous easy to make.
- Unbelievable vegetarian consolation meals.
- 100% vegan.
This recipe additionally makes a beautiful addition to a plant based mostly vacation feast!
And should you’re right here planning a plant based mostly vacation menu, make sure you take a look at our full Vegan Thanksgiving and Vegan Christmas cookbooks too!
Ideas & Methods
I wish to reduce and clear my squash previous to baking. However should you discover it too troublesome to chop the squash open whereas it is uncooked, you’ll be able to do the preliminary baking with an entire squash.
Simply wrap the squash tightly in foil and bake till it is simply barely tender. Then let it cool, and proceed to chop and clear the squash earlier than returning it to the oven.
Whereas I used a butternut squash for this recipe, it really works equally nicely with any sort of winter squash. Acorn and delicata squash are nice selections! You’ll merely regulate the cooking occasions based mostly on the dimensions of the squash.
Extra Recipes
When you love this roasted butternut squash, make sure you take a look at these different tasty vegan recipes:
Recipe
Maple-Glazed Butternut Squash
This roasted butternut squash is tossed in a flavorful soy and maple glaze. It is somewhat bit candy, somewhat bit savory, and an entire lot of scrumptious.
Servings:
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Components
- 2.5 lbs butternut squash or different winter squash equivalent to carnival, golden acorn, or delicata.
- 3 tablespoon maple syrup or agave nectar
- 1 tablespoon soy sauce or to style
- 2 teaspoon dark sesame oil
- 2 tablespoon olive oil
- 1 ½ teaspoon salt
- ¼ cup contemporary herbs equivalent to parsley, cilantro, and or basil (non-obligatory)
Directions
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Preheat it to 375°F. Lower the squashes in half lengthwise. Scoop out the seeds and pulp and discard.
- Place the reduce squash halves reduce facet up in a baking dish with about ½ inch of water, and canopy every half tightly with foil. Bake till simply pierced with a knife however nonetheless agency, about 30 to 40 minutes, relying on the kind and dimension of squash used. Tip: If you do not have a knife sharp sufficient to chop the squashes in half, merely wrap in foil, place them in a casserole dish, and bake till they are often simply pierced via, however are nonetheless agency. You possibly can then reduce them and take away the seeds.
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Permit the squash to chill till it’s protected to deal with. Peel the squashes (the skins ought to take away simply after baking) and reduce into 1-inch chunks. When you’re able to roast the squash, warmth the oven to 425°F.
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Mix the squash chunks in a mixing bowl with all of the remaining substances, besides the contemporary herbs, and stir collectively nicely. Switch to a parchment-lined roasting pan.
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Roast for 15 to twenty minutes, or till properly glazed, stirring a few times. Serve from the pan or switch to a lined serving container.
Vitamin (Estimate per Serving)
Energy: 168kcalCarbohydrates: 29gProtein: 2gFats: 6gSaturated Fats: 1gPolyunsaturated Fats: 1gMonounsaturated Fats: 4gSodium: 759mgPotassium: 708mgFiber: 4gSugar: 10gVitamin A: 20301IUVitamin C: 43mgCalcium: 106mgIron: 2mg
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