Orange and Maple Roasted Butternut Squash

Name: Orange and Maple Roasted Butternut Squash
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 6
Ingredients: 1 butternut squash (about 2 1/2 pounds), peeled, halved, seeded and thinly sliced; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 2 tablespoons pure maple syrup; Zest and juice of 1 orange; 2 tablespoons chopped fresh flat-leaf parsley

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Level: Easy

Total: 1 hr 30 min
Active: 20 min

Yield: 6

Glaze thinly sliced, roasted butternut squash with maple syrup and fresh orange, and add a sprinkle of parsley to finish.

Level: Easy

Total: 1 hr 30 min
Active: 20 min

Yield: 6

Ingredients

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1 butternut squash (about 2 1/2 pounds), peeled, halved, seeded and thinly sliced

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

2 tablespoons pure maple syrup

Zest and juice of 1 orange

2 tablespoons chopped fresh flat-leaf parsley

Directions

Preheat the oven to 350 degrees F. Toss the squash with the oil and a generous pinch each of salt and pepper in a large bowl. Tile the squash slices in a 9-by-13-inch baking dish, overlapping the pieces. Stir the maple syrup, orange zest and juice together in a small bowl and pour over the squash.
Cover with foil and bake 30 minutes. Uncover and continue to bake until the squash is tender and the top begins to brown, 30 to 40 minutes more. Scatter the parsley over the top.