ROASTED SQUASH WITH CINNAMON
Roasted squash has a lovely sweet quality to it, so it only makes sense to accent that with a drizzle of maple syrup and some cinnamon. This recipe is wonderful around Thanksgiving, maybe with roasted turkey or a ham, but it’s great anytime as a twist on your usual savory vegetables. You can use any firm squash you like, but my favorite for this recipe is butternut. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 30 minutes
1 large butternut squash, peeled and sliced lengthwise into 1-inch pieces
2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
2 teaspoons ground cinnamon
- Preheat the oven to 400°F.
- In a large bowl, toss the butternut squash with the olive oil and maple syrup.
- Transfer to a baking sheet, and sprinkle with the cinnamon. Bake for 25 to 30 minutes, or until fork-tender, and serve.
VARIATION 1 PLAIN ROASTED SQUASH: Skip the cinnamon and maple syrup, and season the butternut squash with olive oil, salt, and pepper. Roast at 400°F for 25 to 30 minutes.
VARIATION 2 ROSEMARY-GARLIC ROASTED SQUASH: Toss the squash in olive oil with 3 cloves minced garlic, 2 or 3 chopped rosemary sprigs, and ¼ cup pumpkin seeds. Season with salt and pepper, and roast according to the original recipe.
PREP TIP: Peel and dice hard squashes as soon as you get them home from the grocery store if you know you’ll be cooking them within 3 or 4 days. The chopping is by far the most difficult part of any squash recipe, so doing it ahead of time will be worth it later.
