A Year-Round Guide to Franklin and Nantahala

Yield: 8 servings. 1 butternut squash, peeled and cut in 1-inch cubes 2 tablespoons olive oil ¼ cup pure maple syrup 3 tablespoons dark brown sugar Juice from 1 lemon

Madison County Championship Rodeo

Yield: 8 servings. 1 butternut squash, peeled and cut in 1-inch cubes 2 tablespoons olive oil ¼ cup pure maple syrup 3 tablespoons dark brown sugar Juice from 1 lemon

Rosemary and Goat Cheese Strata

Yield: 8 servings. 1 butternut squash, peeled and cut in 1-inch cubes 2 tablespoons olive oil ¼ cup pure maple syrup 3 tablespoons dark brown sugar Juice from 1 lemon

Maple-Roasted Butternut Squash

Yield: 8 servings.

1 butternut squash, peeled and cut in 1-inch cubes
2 tablespoons olive oil
¼ cup pure maple syrup
3 tablespoons dark brown sugar
Juice from 1 lemon
Sea salt and freshly ground pepper

Preheat oven to 400°. In a mixing bowl, combine olive oil, maple syrup, and cubed butternut squash. Sprinkle with sea salt and pepper to taste.

Spread squash out on a parchment-lined baking sheet. Cover with foil and bake for 20 minutes.

Remove foil and sprinkle squash with brown sugar and lemon juice. Toss gently on baking sheet and bake 20 more minutes, uncovered, until squash is tender and golden brown.

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This story was published on Oct 16, 2018

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.