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Maple-Chili Roasted Butternut Squash
“To give this healthy vegetable side dish recipe a different kind of heat, try a single-chile powder, such as ancho or chipotle. Serve with simple roasted salmon or chicken, or toss into a green salad with sunflower seeds.”
2 tablespoons pure maple syrup
2 tablespoons melted butter
1-3 teaspoons chili powder
½ teaspoon salt
4 cups cubed butternut squash
4 small shallots, quartered
1½ teaspoons balsamic vinegar
1Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking spray.
2Mix maple syrup, butter, chili powder and salt in a large bowl. Add squash and shallots and toss to evenly coat. Arrange in a single layer on the prepared baking sheet.
3Roast the vegetables, stirring once or twice, until tender, 25 to 30 minutes. Drizzle with vinegar before serving.