1 small butternut squash, halved
2 tablespoon butter/oil
6 tablespoon maple syrup
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon sea salt
Using a spoon scoop out the seeds and carve a small trench in the neck of the squash. Set the halves in a glass baking dish sprayed with non stick spray. Divide the 2 tablespoon of butter into four pieces, place pieces in the base of the squash halves and in the necks. Add 2 tablespoon of maple syrup to each base, and 1 tablespoon of maple syrup into each of the trenches that you carved. Mix together the spices and sprinkle over the squash halves. Cover the baking dish with tin foil and bake for one hour at 375 degrees on the convection setting. Depending on the ripeness of your squash, cooking time may vary. My squash needed another 20 minutes, which I then took off the foil and allowed it to finish baking. Before serving, spoon some of the liquid from the base to the neck a few times to allow it to absorb some more flavor. Cut each squash half into halves again, sprinkle with sea salt, serve warm.
Serves 4
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon sea salt
Using a spoon scoop out the seeds and carve a small trench in the neck of the squash. Set the halves in a glass baking dish sprayed with non stick spray. Divide the 2 tablespoon of butter into four pieces, place pieces in the base of the squash halves and in the necks. Add 2 tablespoon of maple syrup to each base, and 1 tablespoon of maple syrup into each of the trenches that you carved. Mix together the spices and sprinkle over the squash halves. Cover the baking dish with tin foil and bake for one hour at 375 degrees on the convection setting. Depending on the ripeness of your squash, cooking time may vary. My squash needed another 20 minutes, which I then took off the foil and allowed it to finish baking. Before serving, spoon some of the liquid from the base to the neck a few times to allow it to absorb some more flavor. Cut each squash half into halves again, sprinkle with sea salt, serve warm.
Serves 4
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