This roasted butternut squash is tossed in a flavorful soy and maple glaze. It is a bit of bit candy, a bit of bit savory, and an entire lot of scrumptious.
This easy soy and maple glazed butternut squash is positively addictive! It is considered one of 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:
- Filled with 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 for those who’re right here planning a plant based mostly vacation menu, make sure to take a look at our full Vegan Thanksgiving and Vegan Christmas cookbooks too!
Ideas & Tips
I prefer to lower and clear my squash previous to baking. However for those who discover it too troublesome to chop the squash open whereas it is uncooked, you possibly can 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 kind of winter squash. Acorn and delicata squash are nice selections! You’ll merely regulate the cooking occasions based mostly on the scale of the squash.
Extra Recipes
In case you love this roasted butternut squash, make sure to 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 a bit of bit candy, a bit of bit savory, and an entire lot of scrumptious.
Servings:
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Substances
- 2.5 lbs butternut squash or different winter squash akin 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 recent herbs akin to parsley, cilantro, and or basil (elective)
Directions
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Preheat it to 375°F. Minimize the squashes in half lengthwise. Scoop out the seeds and pulp and discard.
- Place the lower squash halves lower 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 by, however are nonetheless agency. You may then lower them and take away the seeds.
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Permit the squash to chill till it’s secure to deal with. Peel the squashes (the skins ought to take away simply after baking) and lower 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 components, besides the recent 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 couple of 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
Photographs through Shutterstock.
