Rachael Ray: Rachael's Daytime Talkshow
Roasted Butternut Squash
Check out the other dishes at Rachael's Thanksgiving table:
Ingredients
- 3 medium butternut or acorn squash, cut in half, seeds removed
- 6 tablespoons butter, cut into pieces and softened
- 1/2 cup maple syrup
- Freshly grated nutmeg
- Freshly ground black pepper
Also on this show:
- Set Crash with Julia Louis-Dreyfus
- Easiest Thanksgiving Ever
- Thanksgiving Decorations with Evette
- Thanksgiving Dinner...or Family Feud?
- Thanksgiving Game Plan
- Breaking Down a Turkey
Related stories:
- Holiday Savings with the Coupon Queen
- Tips from the Butterball Ladies
- Turkey 911
- Thanksgiving Turkey Stoup
- A Day of Thanks, a Day of Giving
Recipes on this show:
- Two Small Roasted Turkeys
- Elsa's Poulet Sauce
- Brussels Sprouts with Pancetta and Balsamic Vinegar
- Apple and Onion Stuffin'
- Easy Peas'y
- Mashed Potatoes with Cream Cheese and Chives
Related Recipes:
- Brussels Sprouts with Pancetta and Balsamic Vinegar
- Apple and Onion Stuffin'
- Easy Peas'y
- Mashed Potatoes with Cream Cheese and Chives
- Crispy-Bottomed Yellow Rice
Recipe Categories:
Yields: 6 servings
Preparation
Preheat the oven to 400°F.
Place butternut squash halves on a large baking sheet with the cut side up. Divide the butter pieces among all 6 halves, smearing it all over the cut side of the squash.
Drizzle each half with maple syrup and season with freshly grated nutmeg and ground black pepper. Roast the squash for 40-60 minutes or, until the flesh is tender when poked with a fork. You can serve each person a whole half each or you can scoop out the flesh into a serving bowl, whatever makes you and yours happy.
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