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Maple-roasted squash

Name: Maple-roasted squash
Total time: 45 min
Yield: 4
Cuisine: North America
Ingredients: 1 butternut squash (about 1 kg), in wedges, skin on; 4 tbsp Noor olive oil; 2 tbsp maple syrup; 1 tsp chilli flakes; A few sprigs of thyme; Salt and black pepper; A handful of toasted pumpkin seeds

Squash wedges roasted in oil, finished with maple syrup and chilli.

Time: 45 min
Serves: 4
Oil: Midday

Ingredients · Serves 4

1 butternut squash (about 1 kg), in wedges, skin on
4 tbsp Noor olive oil
2 tbsp maple syrup
1 tsp chilli flakes
A few sprigs of thyme
Salt and black pepper
A handful of toasted pumpkin seeds

Method

Heat the oven to 210 °C (190 °C fan).
Toss the squash with the oil, salt, pepper, chilli and thyme, and spread on a tray in one layer.
Roast for 30 minutes, turning once.
Drizzle over the maple syrup and roast 10 minutes more, until caramelised. Finish with pumpkin seeds and a little more oil.