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Maple-Roasted Butternut Squash with Crispy Ham
Butternut squash is a good lesson in not judging a book by its cover. Beneath the vegetable’s homely beige color and cumbersome shape is the sweetest, most beautiful orange flesh ever. This recipe makes the most of butternut squash goodness as a grand side dish for any holiday meal.
Ready In: 70 Minutes
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Serves 4
DIRECTIONS
- Preheat oven to 400°F. Arrange squash cubes and onion evenly on a sided baking sheet. Drizzle mixture with 1 tablespoon of the oil. Sprinkle with salt and pepper; toss to coat. Roast, uncovered, 40 minutes. Drizzle with maple syrup and toss to coat. Roast 5 to 10 minutes more, or until lightly browned and glazed, stirring once or twice.
- Meanwhile, cook ham, stirring frequently, in remaining 1 tablespoon oil in a medium-size skillet over medium-high heat until crisp and browned. When ham starts to “pop” out of the pan as it crisps, cover the pan to keep it in place.
- To serve, sprinkle squash with ham and sage.
- Per serving: 188 cal., 7 g fat (1 g sat. fat), 8 mg chol., 370 mg sodium, 31 g carbo., 7 g fiber, 4 g pro.
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