Roasted Butternut Squash


Super easy recipe today for people who love butternut squash and are tired of squash soup! Just something I did without looking anything up, all ingredients are mere suggestions.

To prep the squash, cut off the top and bottom, then cut it into two or three easy to manage pieces. Turn it so the cut side is flat on the cutting board, then use a knife to peel off the skin by slicing straight down around the perimeter. Once the skin is off, cut into chunks. Optionally you could leave the skin on but I find squash skin sort of tough.

Preheat oven to 400 degrees F. Put foil on a cookie sheet, and add the squash in a single layer. Drizzle olive oil over the squash, then add salt and pepper to taste. The more pepper the better imho. At this point I also added a bag of walnuts, which I thought made it nice and crunchy, but cashews would be good too.

Then I added whatever spices seemed tasty. Garlic, oregano, whatever smells good. The best part was I poured 100% real maple syrup over it all, just a drizzle. Believe me when I say winter squash with maple is amazing. You could however substitute honey if you wanted a different sweet and savory finish.

Cover the squash with a layer of foil and bake for 15 minutes. Remove the foil and bake another 15 minutes, and you’re all set!

Side note. Maple, soy sauce, pepper, and ginger makes the best squash glaze I’ve ever had for Acorn squash. Something about sweet and savory is so perfect for winter squash.

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