Happy Happy Thursday, Ya’ll,
As the fall season is winding down, there’s a dish that you MUST try before winter hits, my DE-LISH Butternut Squash. It was an experimental recipe that ended up tasting delightful.
This recipe is very simple, and would make a great Thanksgiving side dish.
Ready? Let’s get started!
- 1 Butternut Squash
- 1 Tbs Brown sugar (or to taste)
- 2 Tbs Olive oil (or to taste)
- 1.5 Tbs Maple Syrup (or to taste)
- 1.5 tsp Cinnamon (or to taste)
- (Optional) Dried Rosemary
1.) Pre-heat your oven to 400 degrees F
2.) Take the butternut squash, and cut the squash in half down the center
3.) Scoop out all the seeds and stringy membrane
4.) Using a produce peeler, remove the skin of the squash
5.) Dice the squash
6.) Place diced squash in a bowl and lightly drizzle olive oil and maple syrup and mix together. Sprinkle brown sugar, and cinnamon over the mixture and blend together. (NOTE: The maple syrup may make you think the dish will end up tasting super sweet, but most of the sugar burns off in the oven and acts as a marinade to keep the squash moist)
7.) Spread on a foil lined baking sheet and bake for 30 minutes
8.) Sprinkle with rosemary (optional) and devour (mandatory 😉 ) !