Hard butternut squash can be a bit tricky to work with at first, but the reward is well worth the effort. Using a serrated blade will make breaking down these vegetables easier and safer. Remember to create a flat surface also to prevent the squash from rolling around on your cutting board. You can also roast the extra stubborn, hard squash for a few minutes to soften them up and make butchery easier. For the best results in your cooking, try to cook in season with ingredients grown or harvested as close to where you live as possible. Butternut squash are in season and taste the best in fall and winter months. This side dish is a holiday favorite, and most people will be unsure of what it is by sight, making it even more fun. My family will often confuse this dish for glazed carrots. The fall/winter scents and flavors of nutmeg, cinnamon bark, and clove essential oils along with maple syrup make this side dish a delicious hit to any meal. This recipe will feed 4-6 people. Enjoy!
Butternut Squash with Fall spices and Maple Syrup
- 1 medium butternut squash, washed, peeled and medium diced
- 1 Tbl olive oil
- 2 tsp kosher salt
- 1 tsp brown sugar
- 2 drops YL Nutmeg
- 2 drops YL Cinnamon bark
- 2 drops YL Clove
- 1 tsp maple syrup
- Cracked black pepper
Toss diced squash with olive oil, Roast in 400º oven for 20-25 mins until cooked through.
Mix salt, sugar, and essential oils together. Season cooked squash, mix gently to coat each piece.
Put back into warm oven for 5 minutes.
Garnish with cracked black pepper and drizzle maple syrup.