Maple-Roasted Butternut Squash
Cubes of seasonal butternut squash perfectly compliment meaty morsels in chef Michael Romano's Grilled Lamb Chops appetizer.
- 2 tablespoons unsalted butter
- 2 butternut squash, necks only, peeled and cut into twenty-four 1-inch cubes
- 1/8 teaspoon Aleppo pepper
- 1 tablespoon pure maple syrup
- 1/2 teaspoon coarse salt
Preheat oven to 400 degrees.
Place butter in a 13-by 9-inch baking dish and transfer to oven; heat until butter is melted.
Remove baking dish from oven. Add squash cubes and Aleppo pepper; toss to combine. Return baking dish to oven and roast, shaking dish occasionally, until squash is tender and browned, 15 to 20 minutes.
Remove baking dish from oven. Gently stir in maple syrup and season with salt. Return to oven and roast 2 to 3 minutes more. Keep warm until ready to serve.