Candied Butternut Squash
Try this Candied Butternut Squash recipe — A crowd-pleasing Thanksgiving side dish. The sweetness of the maple syrup combined with the pleasant taste and scent of the vanilla and cinnamon and the spice tang of ginger creates a delectably comforting dinner. Everyone wants more!
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Servings: 6 servings
Calories: 173kcal
Ingredients
- 1 medium butternut squash
- 1/4 cup Vegan Butter
- 1/4 cup maple syrup or agave
- 3 tablespoons organic cane sugar or coconut sugar
- 1 teaspoon freshly grated ginger
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 400 degrees F. Lightly spray a casserole pan, set aside.
- Peel butternut squash, remove the ends and discard. Cut the butternut squash into 1/2-inch cubes and place in the prepared pan.
- Combine the vegan butter, maple syrup, ginger, vanilla, cinnamon, and salt in a medium pot over medium heat until the vegan butter has melted.
- Pour the sauce over the butternut squash cubes and toss to coat. Cover the baking pan with parchment paper followed by foil.
- Bake for 45 minutes or until butternut squash cubes is tender, turning halfway.
- Remove the foil paper and parchment
Nutrition
Calories: 173kcal | Carbohydrates: 30g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 164mg | Potassium: 476mg | Fiber: 3g | Sugar: 17g | Vitamin A: 13647IU | Vitamin C: 26mg | Calcium: 76mg | Iron: 1mg