Maple Roasted Buttercup Squash

Maple Roasted Buttercup Squash


  • 1 Buttercup Squash
  • 2 tbsp Olive Oil
  • 2 tbsp Maple Syrup
  • Coarse Salt


  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. 
  2. Cut the buttercup squash in half, lengthwise and remove the seeds. Slice into thick slices and place into a medium bowl. You can remove the skin using a paring knife or leave it and you can remove it upon eating.  
  3. Drizzle the olive oil and maple syrup over the squash, ensuring all of the squash is coated. 
  4. Place the squash on the baking sheet, sprinkling with a dash of coarse sea salt. Bake for 35-40 minutes, flipping halfway through. The squash is done once soft and golden brown.
Buttercup Squash Squash

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