Roasted Butternut Squash with Orange-Maple Glaze

Ingredients:

• 1 butternut squash (about 1.1 kg), halved, peeled, seeded and thinly sliced
• 2 tbsp. l. olive oil
• 2 tbsp. maple syrup
• Zest and juice of 1 orange
• 2 tbsp chopped fresh parsley

Preparation:

1. Preheat oven to 175°C.
2. In a large bowl, toss the pumpkin with olive oil and a generous pinch of salt and black pepper. Arrange the pumpkin slices, overlapping, in a 22x32cm baking dish. Combine the maple syrup, orange zest, and juice in a small bowl and pour the mixture over the pumpkin.
3. Cover with foil and bake for 30 minutes. Remove the foil and continue baking until the squash is tender and the surface begins to brown, another 30-40 minutes. Sprinkle with parsley.