Mango Roasted Butternut Squash
Mango Roasted Butternut Squash recipe - A traditional roasted butternut squash becomes the most unique fall side dish.
Servings: 8 servings
Calories: 205kcal
Ingredients
- 2 1/2 cups cubed butternut squash small cubes
- 2 cups cubed mango small cubes
- 1/2 cup unsalted butter melted
- 1/2 cup pure maple syrup
- 1 tbsp minced garlic
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- salt and pepper for garnish
- 2 sprigs fresh rosemary for garnish
Instructions
- Preheat oven to 425 degrees.
- Toss butternut squash and mango together to combine.
- Add tossed squash and mango to a parchment paper lined baking sheet and bake for 15 minutes.
- While squash and mango bake, whisk together butter, maple syrup, minced garlic, vanilla, cinnamon, and nutmeg until combined.
- Once squash and mango are baked, remove from oven and drizzle with maple liquid and toss to make sure all pieces are covered. Season with salt and pepper to taste then return to oven for 25-30 minutes or until syrup is caramelized and squash and mango are completely tender. *Be careful not to let syrup burn so make sure to stir throughout cooking process 2-4 times.
- Remove from oven and transfer to serving dish. Garnish with rosemary and serve.
Notes
Note: You can make this recipe without mango by replacing the mango with additional butternut squash cubes. Cook normally.
Place any leftovers in an airtight container and pop it into the fridge, and it'll stay fresh for up to 3-4 days. A quick reheat in the microwave or on the stovetop will bring back those warm, sweet flavors.
Nutrition
Calories: 205kcal | Carbohydrates: 25g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 5mg | Potassium: 268mg | Fiber: 1g | Sugar: 18g | Vitamin A: 5450IU | Vitamin C: 24.5mg | Calcium: 56mg | Iron: 0.4mg