2
500-g pkg peeled chopped squash
1 tbsp olive oil
1 tbsp maple syrup
3/4 tsp dried thyme leaves
1/2 tsp salt
Preheat oven to 400F (200C). Line a baking sheet with foil, then lightly brush or spray with oil. If squash comes in long wide pieces, cut into thinner pieces, about 1 inch (2.5 cm) wide. Cut any other pieces into chunks no bigger than 1 inch (2.5 cm) wide. In a medium-size bowl, stir oil with maple syrup, thyme and salt. Add squash and toss until evenly coated. Spread out on baking sheet. Scrape maple mixture from bottom of bowl evenly over squash.
Roast squash, uncovered, in centre of 400F (200C) oven until tender and bottom edges are golden, from 25 to 30 minutes. To ensure a rich, dark-golden glaze on top of squash, don't turn squash over or stir during roasting. Remove from oven and serve immediately.
Calories 124, Protein 1.5g, Carbohydrates 22g, Fat 4.7g, Fibre 2.9g, Sodium 390mg.
A bright wholesome vegetable, squash goes beautifully with virtually any entree. Roast up some large chunky pieces with springtime maple syrup for Easter dinner or dish it up with chicken during the week.