I have had a butternut squash in my fridge for a month. I was so excited to see that it was from Massachusetts that I had to buy it, but then it somehow got pushed to the back of the fridge and I forgot about it. Finally, today I’m using half of it to accompany garlic lemon roasted chicken. Now I have half a butternut squash sitting in my fridge, waiting to up used up.
Maple Roasted Butternut Squash with Walnuts
- 1/2 of a butternut squash, peeled and diced in large chunks
- 1/2 of a medium red onion, sliced
- 1 Tbsp olive oil
- 1 Tbsp our own maple syrup
- 1/4 cup walnuts
- salt and pepper
Mix all ingredients in a glass baking dish. Bake in a preheated 375 F degree oven, stirring occasionally, until the squash is tender and browned, about 1 hour.
Now if I could just find something exciting and different to do with the other half of the squash…