A quick, delicious, and healthy recipe. I first tried the lovely butternut squash and rosemary combo at a catered event. However, that squash had fresh rosemary, which can get expensive, so I’ve recreated the dish using dried rosemary.
1 butternut squash, baked at 425 for 45 minutes or until soft all the way through
¼ cup of maple syrup
1/8 cup of water
2 Tablespoons dried rosemary
Place maple syrup and water in a small saucepan. Add the dried rosemary. Bring to a boil, then simmer for 5-10 minutes or until big, strange bubbles start to rise up (when you see them, you’ll know what I mean.)
You can either scoop the squash out, slice and drizzle the rosemary infused maple syrup over, or just leave the meat in the shells and drizzle the syrup over that. Or you can scoop out the squash and smash it (as seen in the picture above).
For extra richness, pour about a tablespoon of melted vegan butter over the squash while the syrup is simmering, then pour the syrup over that.