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Ingredients
US|METRIC
6 SERVINGS
- 8 cups butternut squash (cubed, peeled and seeded, about 3 lbs of peeled cubes)
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. maple syrup
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 2 pinches cayenne
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Directions
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories140Calories from Fat45 |
% DAILY VALUE |
Total Fat4.5g7% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium210mg9% |
Potassium670mg19% |
Protein2g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber4g16% |
Sugars8g |
Vitamin A400% |
Vitamin C70% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(15)
Lois Gingrich 5 years ago
I actually made this in a skillet and added some ground beef just before it was done. Simply divine!!!
ExpertLineCook 5 years ago
Delicious but definitely sweet so it’s good to pair it with a more neutral meal so you don’t have too many contrasting flavors
Amy F. 5 years ago
Turned our great and was very simple! I should've left it in a bit longer for the bigger pieces but I was impatient!
Kathy S. 5 years ago
So yummy, great squash flavor with slight kick after the bite from the cayenne. This recipe is a keeper
Diesel Nut 6 years ago
Turned out amazing... added 1/2 cup of brown sugar and even the kids loved it.
Marissa Macdonald 6 years ago
Turned out great as is. Wouldn't change a thing about it. One of our favourite sides.
Dave Chelsea-Seifert 7 years ago
The spiciness from the cayenne is subtle and more of an aftertaste. It's an interesting way of preparing butternut squash, but I prefer a sweeter version with nutmeg, ginger, etc.