Absolutely easy, and absolutely delicious. You cannot beat this autumn side dish either for your holiday meals or as a quick weeknight a compliment to whatever protein you’ve made. (I paired it with everything from roast chicken to steak to risotto to pork chops.) It’s warming, nutty, and sweet – expect no leftovers. Just that good.
This recipe feeds 4-5 people nicely, but definitely double it for a Thanksgiving crowd.
Notes: olive oil is extra virgin.
Maple Cinnamon Butternut Squash
Ingredients: 1 large butternut squash (about 3 lbs.), 1 1/2 tbsp. olive oil, 2 tbsp. pure maple syrup, 1 1/2 tbsp. cinnamon, 1 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. dried parsley or thyme.
Serves 4-5.
1. Preheat/prep: Preheat oven to 400 F. Line two baking sheets with parchment paper. Cut 1/4 inch off both ends of the squash, then peel. Cut in half crosswise and remove the seeds from the base. Chop into 1-inch cubes.
2. Season squash: Place squash cubes into a bowl. Add oil, maple syrup, cinnamon, salt, and pepper. Fold to coat well. Put squash pieces onto the baking sheets, ensuring there is space for heat to flow between each piece. Roast for 15 minutes, then turn over. Roast for 10-15 minutes longer, until tender and burnished. Sprinkle over dried parsley or thyme before serving.
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