Roasted Butternut Squash With Cinnamon & Maple – lutonilola Foods Blog
roasted butternut squash with cinnamon & maple Roasted Butternut Squash With Cinnamon & Maple Roasted Butternut Squash With Cinnamon Maple

Roasted Butternut Squash With Cinnamon & Maple

Posted on

October 3, 2022

roasted butternut squash with cinnamon & maple Roasted Butternut Squash With Cinnamon & Maple Roasted Butternut Squash With Cinnamon Maple

Every time a new season rolls around, I exclaim that it’s my favorite. I guess it comes from being a chef who loves to spend time in the kitchen and is inspired by seasonal produce. After working with the same produce for a few months, it’s exciting for me to visit a local farmer’s market or greengrocer and see new seasonal produce appear. With the arrival of fall here in Italy, we have a large selection of winter greens, many with vibrant flavors, a large selection of apples and pears, and of course my favorite, winter squash. The amount of squash here in central Umbria is much more limited than in the states, but in the last few years I have been able to buy a couple of varieties of pumpkin, and butternut squash is finally available in many stores.

roasted butternut squash with cinnamon & maple Roasted Butternut Squash With Cinnamon & Maple 1665733964 437 Roasted Butternut Squash With Cinnamon MapleI could eat butternut squash daily and never tire of it because it is so versatile. Butternut squash is a type of winter squash that grows on a vine and has a sweet, nutty flavor similar to pumpkin. It has a brown-yellow skin and orange fleshy pulp with a center of edible seeds in the rounded bottom. As it ripens, it turns a deeper orange and becomes sweeter and more flavorful. It is a good source of fiber, vitamin C, magnesium and potassium; and it is a source of vitamin A. Although technically a fruit, butternut squash is used as a vegetable that can be roasted, sautéed, roasted, mashed into soups or used in pasta sauces, or mashed for use in casseroles, breads, muffins, and pies. My chickens also enjoy the fall bounty as they love the stringy inner flesh and seeds!

Two years ago I ran across the small towns near our farm here in Umbria looking for butternut squash and could only find one in a bio or health food store. I’m ashamed to admit that I spent eight euros on a small squash, but I really wanted it for a recipe I was interested in making. This year butternut squash seems to be everywhere, and when I found three large squashes at our local grocery store for a crazy low price, I bought all three. I spent less than five euros and now have enough squash to use in all the fall recipes I want to try in the next few months!

With the arrival of October, Thanksgiving is really just around the corner so I’m now thinking about fall accessories that can be used both for Thanksgiving and enjoyed throughout the winter. My family loves the sweet and savory flavor of roasted butternut squash so I know if I serve this as a side it will be gobbled up quickly. This recipe combines the sweetness of cinnamon and maple syrup with the savory by adding lots of cracked black pepper and chopped fresh rosemary. To dress this dish up even more for holiday service, you can sprinkle it with pomegranate or toss it with crispy bacon bits.

roasted butternut squash with cinnamon & maple Roasted Butternut Squash With Cinnamon & Maple 1665733964 722 Roasted Butternut Squash With Cinnamon Maple

roasted butternut squash with cinnamon & maple Roasted Butternut Squash With Cinnamon & Maple 1665733964 570 Roasted Butternut Squash With Cinnamon Maple

roasted butternut squash with cinnamon & maple Roasted Butternut Squash With Cinnamon & Maple 1665733964 856 Roasted Butternut Squash With Cinnamon Maple

roasted butternut squash with cinnamon & maple Roasted Butternut Squash With Cinnamon & Maple 1665733964 241 Roasted Butternut Squash With Cinnamon Maple

Have a nice meal!
Deborah Mele Revised 2022

roasted butternut squash with cinnamon & maple Roasted Butternut Squash With Cinnamon & Maple Roasted Butternut Squash With Cinnamon Maple

Ingredients

  • out 3 to 3 1/2 pounds)

  • 2 tbsp olive oil

  • 2 tbsp maple syrup

  • 1 tsp salt

  • 3/4 teaspoon ground cinnamon

  • 1 teaspoon cracked black pepper

  • 3 tablespoons finely chopped fresh rosemary

Voluntary:

  • 3/4 cup pomegranate arils

  • 0r

  • 3/4 cup crispy bacon bits

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Line two large baking sheets with aluminum foil and coat with non-stick spray.
  3. Peel the squash, scoop out the seeds and stringy flesh, and cut into 1-inch cubes.
  4. Put the squash in a bowl together with the oil, syrup, salt and cinnamon and stir.
  5. Spread the squash over the two baking trays and then roast for 15 minutes.
  6. Use a spatula to flip, then roast until tender and lightly browned, about another 10 to 15 minutes.
  7. Remove the squash from the oven and place on a plate.
  8. Sprinkle with chopped rosemary and black pepper.
  9. If using arils or bacon bits, sprinkle them over at the same time.
  10. Serve warm and enjoy!

Nutritional Information:

Return: 4

Serving size: 1 1/2 cups

Amount per portion:

Calories: 217Total Fat: 13gSaturated fat: 2gTrans fat: 0gUnsaturated fat: 10 gCholesterol: 0 mgSodium: 903 mgCarbohydrates: 20 gFiber: 4gSugar: 10 gProtein: 7g


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