Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
19
Moderate
Nutrition per serving
Calories205.4 kcal (10%)
Total Fat11.3 g (16%)
Carbs27.7 g (11%)
Sugars12.2 g (14%)
Protein1.7 g (3%)
Sodium203.3 mg (10%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat oven to 375F
Step 2
Peel butternut squash and cut in half longways, then scrape out seeds with a spoon
Step 3
Lay squash down on a cutting board with the cut side down. Place a wooden spoon (or I used metal straws) on each side of the squash to create a stopping point for your knife. Make small slices down the entire squash
Step 4
Add salt and pepper to taste on top of squash, then place in the over for 30 minutes
Step 5
In a small saucepan, melt butter and then add garlic. Stir often and keep on med-high until butter starts to brown and becomes bubbly
Step 6
Once butter has started to brown, add chopped rosemary, chopped sage, and maple syrup. Stir continuously for approx. 3 minutes and remove from heat
Step 7
Remove squash from oven and spoon butter sauce onto both pieces of squash, then place back in the oven for another 25 minutes
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