Butternut Squash and Maple Syrup are beautiful products, which complement and reinforce each other’s flavor. With garlic and ginger added the dish turns into one of the most balanced and healthy combination we have ever tasted!
Total Time to make 10 servings – 60 min
Preparing: 20 min. + Baking: 40 min.
- 1 butternut squash cut into 1-inch cubes
- olive oil: 4 tablespoons
- salt: 3/4 teaspoon
- pepper: 1/4 teaspoon
- fresh ginger root (minced): 2 tablespoons
- 3 garlic cloves (minced)
- 2 medium leeks (chopped)
- Viking Farms Maple Syrup: 1/3 cup
- sweet red peppers (roasted coarsely chopped): 1 cup
Turn on the oven and preheat it to 425°. Toss squash with oil (2 tablespoons), salt and pepper in a large bowl. Place into ungreased baking pan. Roast 40 minutes until tender, stirring occasionally.
Heat remaining oil in a skillet. Add ginger, garlic and cook stirring 1 minute. Add leeks and keep cooking and stirring 3-4 minutes longer. Stir in maple syrup and bring to a boil. Reduce heat; simmer, uncovered, 3 minutes (syrup should slightly reduce).
Place baked squash cubes in a large bowl, add leek mixture and red peppers, toss to combine.
More advanced ways of using Viking Farms Maple Syrup with Vegetables!
• Use Viking Farms Maple Amber Color and Rich Taste Syrup for most vegetables: maple glazed carrots or beets, maple roasted acorn squash, maple bread and butter pickles;
• Use ½ cup of Viking Farms Maple for every 2 cups of vegetables for glazing;
• Use Viking Farms Maple Dark Color and Robust Taste Syrup for bitter vegetables like maple glazed or roasted brussels sprouts;
• Use Viking Farms Maple Dark Color and Robust Taste Syrup for butternut squash or French onion soup!