Apple-glazed roasted squash
0
- Prep Time15 min
- Total Time15 min
- Makes4 to 6 servings
© Royalty-Free/Masterfile
Ingredients
1 large butternut squash
2 tbsp water
2 tbsp apple jelly, or apricot jam
1 tsp chopped fresh thyme, or 1/4 tsp dried thyme leaves
1/4 tsp salt
pinch ground cinnamon
pinch ground black pepper
Instructions
Preheat oven to 450F (230C). Lightly spray or coat a baking sheet with oil. To easily peel squash, make a small slit in skin, then microwave, uncovered, on high 3 to 4 minutes. Peel squash, slice in half and scoop out seeds. Roughly cut into 1-inch (2.5-cm) pieces.
In a large bowl, stir water with jelly. Add squash and sprinkle with thyme, salt, cinnamon and pepper. Toss to coat. Spread out in a single layer on baking sheet. Roast in centre of oven until tender, 25 to 30 minutes. Great with our Maple-brined Turkey Breast, also in the Recipe File.
Nutrition (per serving)
Calories 68, Protein 1.1g, Carbohydrates 17.5g, Fat 0.1g, Fibre 2.1g, Sodium 102mg.
Squash is one of the season's most-requested side dishes. Coat with a little apple jelly for a golden crust.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.