Maple Glazed Butternut Squash
If you'd like to cut back on the sugar in this recipe, reduce to 2 tablespoons.
TIP:If your squash are too large, trim the sides off a bit in order to fit all 4 pieces in the pot.
Prepared with
Ingredients
- 2 medium butternut squash, cut in half vertically, seeds removed
- 1 tablespoon plus 1 teaspoon vegetable oil
- 1/2 teaspoon ground black pepper
- 1 teaspoon kosher salt, divided
- 4 tablespoons brown sugar
- 4 tablespoons maple syrup
- 2 tablespoons unsalted butter, softened
- 2 teaspoons fresh thyme, for serving
- Silicone-Tipped Tongs
- Small Bowl
Instructions
Step 1
Rub the squash halves with vegetable oil, then season with pepper and 1 /2 teaspoon salt.
Step 2
Insert pot in unit and close hood. Select ROAST, set temperature to 375°F, and set time to 45 minutes. Press START/STOP to begin preheating.
Step 3
When unit beeps to signify it has preheated, place the squash halves skin side down in the pot, with the flesh sides facing up. Close hood and cook for 20 minutes.
Step 4
Meanwhile, mix the brown sugar, maple syrup, butter, and remaining 1 /2 teaspoon salt in a small bowl.
Step 5
After 20 minutes, use silicone-tipped tongs to flip the squash halves so the flesh sides face down. Close hood and cook for 15 minutes.
Step 6
After 15 minutes, flip the squash again so the flesh sides are up. Spoon the sugar mixture over the top of the squash. Close hood and cook for 5 minutes.
Step 7
After 5 minutes, check on the squash. If more browning is desired, close hood and cook up to 5 more minutes, checking frequently.
Step 8
When cooking is complete, transfer squash to a serving plate. Garnish with fresh thyme and serve immediately.