Maple Glazed Butternut Squash on Arugula Salad
Ingredients
- Butternut Squash
- 2 heads of garlic
- 2 lb peeled and seeded butternut squash or pumpkin, sliced into medium-size cubes 1 kg
- 1 Tbsp canola oil 15 mL
- 1/2 tsp chopped chipotle chile or chipotle chili powder 2 mL
- 1/2 tsp ground black pepper 2 mL
- 1/4 cup pumpkin seeds 60 mL
- 1 Tbsp maple syrup 15 mL
- Arugula Salad
- 1 Tbsp lemon juice 15 mL
- 1 Tbsp canola oil 15 mL
- 1 Tbsp Dijon mustard 15 mL
- 1 Tbsp maple syrup 15 mL
- 1/4 tsp sea salt 1 mL
- 1/2 tsp ground black pepper 2 mL
- 3 cups arugula 750 mL
Instructions
- 1. Preheat oven to 400 °F (200 °C). Line baking tray with parchment and place whole garlic heads on tray. Set aside.
- 2. In bowl, combine butternut squash with canola oil, chipotle chile, salt and black pepper. Add pumpkin mixture to parchment-lined baking tray. Keep garlic separate. Bake, stirring squash now and then, until butternut squash softens, about 30 minutes.
- 3. Remove tray from oven and remove garlic only. Set aside to cool. Gently stir in 1 Tbsp (15 mL) maple syrup to coat squash. Place squash back in oven and continue cooking until glaze forms on squash, about 15 minutes.
- 4. Meanwhile, in sauté pan, lightly toast pumpkin seeds. Set aside to cool.
- 5. To make arugula salad, peel off skins from garlic heads and squeeze out roasted cloves. In bowl, crush roasted garlic cloves. Add lemon juice, canola oil, mustard, 1 Tbsp (15 mL) maple syrup, salt and black pepper. Add arugula. Toss. Top with glazed butternut squash and garnish with pumpkin seeds. Serve immediately.
- Note: Added Sugars: 4 g
Yield
6 servings
serving size
1/2 cup (125 mL) each butternut squash and arugula salad
nutritional analysis
Per Serving
| Calories | 180 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Carbohydrates | 27 g |
| Fiber | 4 g |
| Sugars | 8 g |
| Protein | 4 g |
| Sodium | 170 mg |
| Potassium | 674 mg |
