Apple-glazed roasted squash
0
- Prep Time15 mins
- Total Time15 mins
- Makes4 to 6 servings
© Royalty-Free/Masterfile
Ingredients
1 large butternut squash
2 tbsp water
2 tbsp apple jelly, or apricot jam
1 tsp chopped fresh thyme, or 1/4 tsp dried thyme leaves
1/4 tsp salt
pinch ground cinnamon
pinch ground black pepper
Instructions
Preheat oven to 450F (230C). Lightly spray or coat a baking sheet with oil. To easily peel squash, make a small slit in skin, then microwave, uncovered, on high 3 to 4 minutes. Peel squash, slice in half and scoop out seeds. Roughly cut into 1-inch (2.5-cm) pieces.
In a large bowl, stir water with jelly. Add squash and sprinkle with thyme, salt, cinnamon and pepper. Toss to coat. Spread out in a single layer on baking sheet. Roast in centre of oven until tender, 25 to 30 minutes. Great with our Maple-brined Turkey Breast, also in the Recipe File.
Nutrition (per serving)
Calories 68, Protein 1.1g, Carbohydrates 17.5g, Fat 0.1g, Fibre 2.1g, Sodium 102mg.
Squash is one of the season's most-requested side dishes. Coat with a little apple jelly for a golden crust.