Ingredients
1 medium butternut squash (about 4 pounds) 2 tablespoons olive oil1/4 teaspoon finely ground sea salt2 tablespoons butter, melted2 tablespoons maple syrup1 tablespoon light brown sugar1/4 teaspoon ground chipotle pepperFried sage leaves, optional
Preparation
Preheat oven to 400°. Peel squash. Cut lengthwise in half; remove and discard seeds. Place squash, cut side down, in a 13x9-in. baking pan or shallow roasting pan. Drizzle with oil and sprinkle with salt. Bake, uncovered, 20 minutes. Let cool 15 minutes.
Cut squash crosswise into 1/8-in. slices, leaving them intact at the bottom. Combine next 4 ingredients; brush over squash. Bake until tender, 30-40 minutes longer. If desired, top with fried sage leaves.
