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!

INGREDIENTS

• Butternut squash

• Butter or vegan alternative

• Garlic cloves, minced

• Maple syrup, goût délicat

• Chili flakes

• Fresh thyme

• Salt and freshly ground pepper

PREPARATIONS

• 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!