Maple Butternut Squash
Roasted to perfection with a maple butter garlic glaze then topped with chili flakes and fresh thyme. A delicious, nutritious, and easy side or main!
Butter or vegan alternative
Garlic cloves, minced
Maple syrup, goût délicat
Salt and freshly ground pepper
Cut the butternut squash evenly in half on lengthwise. Scoop out the inside and discard. Then peel off the skin. Place on a baking sheet, cut side down.
In a small bowl whisk melted butter, with maple, garlic, chili, and thyme. Then brush the squash with half the mix.
Roast in the oven for 20-25 minutes. Remove from oven and allow to cool until ready to handle.
Place the squash halves to a cutting board and using a very sharp knife, slice it thinly, but not all the way through.
Return the squash to the same baking sheet and brush with the remaining garlic butter mixture. Roast again for an additional 15-20 minutes.
Serve and enjoy!