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