Maple Five-Spice Roasted Butternut Squash

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Roasted butternut squash with maple and five spice, caramelized to perfection in the oven.

Prep Time5

Cook Time25

Course: Side Dish

Cuisine: American

Keyword: Maple Butternut Squash, Roasted Butternut Squash

Servings:

1 butternut squash
2 tbsp butter
1 tbsp maple syrup
¾ tsp Chinese 5-spice powder or 1/4 tsp cinnamon, 1/4 tsp cumin, 1/4 tsp ground fennel or star anise and a pinch of cloves
salt
freshly ground pepper

Preheat oven to 425 degrees F.
Use a vegetable peeler to peel the skin from the squash. Cut it in half lengthwise, then use a spoon to scoop out the guts and seeds. Lay the halves flat-side down on a cutting board and cut in 1/2"-thick pieces. Arrange in a single layer on a large baking sheet.
In a microwave-safe bowl, combine butter, maple syrup and 5-spice powder. Microwave for about 30 seconds, or until butter melts. Stir, then brush over squash.
Bake squash for 20-25 minutes, until tender and caramelized, flipping halfway through.