roasted cinnamon & maple glazed butternut squash recipe


let's talk about squash.


a few weeks ago we harvested acorn & butternut squash from the garden. y'all, it's a christmas miracle that we managed to snatch up some squash before the squash bugs & vine borers got ahold of them first. 

down here in the south they give you gold medals if you can manage to grow squash. we deserve a blue ribbon for that basket of squash goodness.


so naturally, we had to share the bounty from our garden with friends. we invited our dear farmer friend over for a little dinner on the patio & served up some delicious butternut squash.

i love experimenting with vegetables from our garden & this recipe is no different. i'm not one for measuring so you'll have to bare with my "pinch" of this, "little of that" & "dash" of this. 

i also love that this recipe is one you can pop into the oven & go about your business until the timer is up. it's a hands-off, no-nonsense sort of recipe & really, those are the best kind.


roasted cinnamon & maple glazed butternut squash
serves four

1 butternut squash
extra virgin olive oil
dash of cinnamon
maple syrup to liking
sprinkle of sea salt
sprinkle of freshly cracked pepper
sausage (optional)

preheat the oven to 400 degrees F. cut your butternut squash in half & scoop out the insides, leaving the skin on. place your halves of squash, face up, on a baking sheet. dribble just a tiny bit of good olive oil onto your squash, making sure it covers the entire surface. add a dash of cinnamon & a sprinkle of sea salt. sprinkle a bit of freshly cracked pepper & drizzle maple syrup to liking on top. place your dish in the oven & bake for 30 - 40 minutes until the squash is soft. you may serve it on the side just like this or add cooked sausage to make a stuffed squash entree. eat & enjoy!

let me know if you try this dish! i'd love to read your thoughts!

love,
natalie

5 comments:

Danielle said...

Sounds delish! I have an ongoing love-affair with butternut squash. And my favorite recipe is of all is this one, you might want to try it! Butternut squash with pasta, bacon, and rosemary: http://danielleayersjones.com/2008/10/23/tis-the-season-for-butternut-squash/

Andrea said...

Tell me about it! These are beauties! If ya'll are interested in growing a good squash similar to butternut (better in my opinion) for the South-- try Seminole Pumpkins. They are the easiest lowest maintenance squash-- and native heirlooms no less :) If you are interested in some seeds let me know, email me at andreaanddouglas@gmail.com
We love sharing these seeds with everyone we know.

natalie said...

andrea, my hubby has actually grown these & we STILL struggle. it is FIERCE in our area. but! we have had better results than others. you're the sweetest. xoxoxo.

natalie said...

danielle, THAT sounds amazing!!!

Caitlin said...

I made this and it was delicious! One word of caution: be sure to test for softness in the middle of the long neck of the squash when cooking. I stuck a fork in one of the ends, which seemed soft, but then the neck was still a bit hard (but still edible). Thanks for the recipe!

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