@eatingwell: This Melting Butternut Squash with Maple Butter lives up to its name—caramelized on the outside, buttery-soft on the inside and rich with warm, sweet flavors. To access the complete recipe online, visit our profile and click the “likeshop” link, then click on the image that corresponds to this video. To save the recipe with MyRecipes, simply tap the heart icon. 🩷 Ingredients     ⁃    1 small butternut squash (2½ pounds)     ⁃    3 tablespoons unsalted butter, melted     ⁃    1 tablespoon extra-virgin olive oil     ⁃    ½ teaspoon salt     ⁃    ½ teaspoon ground pepper     ⁃    ⅓ cup lower-sodium vegetable broth     ⁃    1½ tablespoons pure maple syrup     ⁃    1 tablespoon white-wine vinegar     ⁃    1 teaspoon Dijon mustard     ⁃    Fresh thyme leaves for garnish (optional) Directions     1.    Preheat oven to 500°F with rack in upper third position. Using a vegetable peeler, peel skin from 1 squash and discard. Slice the neck of the squash into 1-inch-thick rounds. Slice the bulb in half lengthwise; remove and discard seeds. Slice each half into 1-inch-thick half-moons. Combine the squash, the melted butter, 1 tablespoon oil, ½ teaspoon salt and ½ teaspoon pepper in a large bowl; toss to coat. Arrange in a single layer in a 9-by-13-inch metal baking pan. (Don’t use a glass pan, which could shatter.) Roast, flipping once, until browned around the edges and almost tender, about 25 minutes.     2.    Meanwhile, whisk ⅓ cup broth, 1½ tablespoons maple syrup, 1 tablespoon vinegar and 1 teaspoon mustard together in a glass measuring cup. Carefully add the broth mixture to the pan. Continue roasting until most of the liquid has been absorbed and the squash is very tender, about 8 minutes more. Transfer the squash to a serving platter. Spoon the remaining pan liquid over the squash. Garnish with thyme, if desired. #EasyRecipe #vegetarian #DinnerIdeas #healthyrecipes #highfiber

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Sunday 01 February 2026 18:13:04 GMT