Maple and Mustard Glazed Butternut Squash

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Directions Cut the squash into bite-sized pieces. Heat the oil in a large skillet over medium heat. Working in batches, cook the squash, flipping until browned, about 5 minutes. Transfer to...


  • stuff1 small butternut squash, peeled, halved lengthwise and seeded (about 2 pounds)
  • 2 tablespoons vegetable oil
  • 1/4 cup pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon whole-grain mustard
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon Worcestershire sauce
  • Pinch crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter

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  • 45 Min
  • 4 Yield