New Meal Monday: Maple Roasted Butternut Squash
November is the heart of Vermont's Stick Season. The best of the foliage is behind us, but the snow hasn't really started. November also means we start to shift our attention to Thanksgiving. All holidays have important traditions around food, but Thanksgiving is the one holiday that really has a meal as its central focus. For the most part, Turkey is the main event on Thanksgiving, so typically in November we try give ideas either for yummy sides you could serve (or you could bring) to your Thanksgiving meal, or ways to use leftovers. This week we roasted some Butternut Squash (A Fall favorite) as a side! Butternut squash is pretty delicious, so we were careful not to overdo they added flavors, but we do live in Vermont, so of course we tossed it with some maple syrup, and some other things to enhance the flavor a bit. This dish is simple and sure to be a hit with family and friends, (but hopefully you get a chance to enjoy all the flavors of fall on more than just Thanksgiving)!
What you'll need:
- Butternut Squash (About 3lbs)
- 1.5 Tbsp Olive Oil
- 1.5 Tbsp Maple Syrup
- 1/2 tsp Pepper
- 1.5 tsp Sea Salt
- 1/2 tsp Cinnamon
How you'll do it:
- Pre-heat oven to 400*
- Peel, de-seed and cut squash into about 1" cubes.
- Place cubes in large bowl and drizzle with syrup and oil, then toss with cinnamon, sea salt and pepper.
- Line two medium or one large baking sheet with foil and spray lightly with oil, and spread squash in a single layer.
- Bake for 15 min, remove and flip pieces over, bake for an additional 10-15 min until soft. (if using 2 sheets rotate them top/bottom rack halfway through cooking)