Orange and Maple Butternut Squash



1 butternut squash, peeled, seeded and chopped into 1 inch pieces ( approx. 1 ½ lbs.)

1 orange zested and juiced

2 tablespoons pure maple syrup

½ teaspoon salt

¼ teaspoon pepper

3 cloves garlic, minced

2 tablespoons fresh parsley, chopped


Preheat the oven to 400 degrees. 

In a large bowl, stir together orange zest, orange juice, maple syrup, salt, pepper and garlic.  Add squash to the bowl and toss to coat.

Spread evenly in a baking dish.  Cover loosely with foil and roast for 30 minutes.

Uncover and roast for 10-15 minutes.  Stir once or twice while roasting.


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