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.
print it
A new mobile museum helps visitors understand the deep history of the country’s first incorporated African American town, its faith born of resilience, and, most important, its hopes for the future.
Satisfy your curiosity by visiting some of our state’s wild, wonderful, and yes, sometimes (lovably) wacky museums, big and small.
Western North Carolina is at its most stunning when autumn arrives and the leaves burst into color. Before you head out leaf-peeping this fall, check in weekly to see what colors our experts are seeing at 22 of our favorite mountain spots.
When the threads of life get tangled, there’s one place where North Carolina knitters go to get advice, share joys and sorrows, and create something together: the couch at their favorite yarn shop.
