Hey Everyone! How was your Thanksgiving? Even though we did not get to spend it with family this year, we got together with some dear friends and had a wonderful time! This year I helped my 15 year old son make a gluten free pie crust (using almond flour) and this Banoffe Pie (Caramel Banana Pie–and please excuse the lame pictures–I need to redo them soon!). It was a HUGE hit, even with all the non gluten free people. If you have never tried the pie–I highly recommend it. It is shockingly easy to make and everyone LOVES it! Now that the big day is over, we are going for healthy treats and this recipe I am sharing today fits the bill! It is super healthy, packed with flavor and just the right amount of sweetness!
One of my favorite things about this time of year is the abundance of butternut squash, which is definitely my favorite variety of squash. I love it and I think I have found my favorite way to prepare it! Roasting butternut squash with a little maple syrup and a pinch of cayenned pepper, really takes it over top–seriously it is so delicious! I sometimes add a sprinkle of cinnamon too which I think is wonderful. Not only does it taste good, but your house will smell incredible while it bakes! I love to eat this warm straight out of the oven, but I also love it a day or two later. It is wonderful added to your salad or Buddha Bowl at lunch.
What is your favorite way to prepare Butternut Squash? I also love this Butternut Curry Soup here! YUM
- 4 cups cubed butternut squash (1 medium squash, peeled and seeded)
- 1 tbsp extra virgin olive oil or avocado oil
- 1 tbsp maple syrup
- ½ tsp salt
- ¼ tsp cinnamon
- pinch cayenne pepper
- Preheat oven to 425 degrees. Peel, slice in half, remove seeds and cube a butternut squash (or buy it prepared and cut in cubes already--you will need about 2 pounds or 4 cups).
- To roast the squash, I prefer to use a baking sheet lined with foil. The foil is optional but makes clean up so much easier.
- Spread out the cubes on the prepared baking sheet.
- Drizzle the squash with 1 tbsp olive oil and 1 tbsp maple syrup.
- Sprinkle each baking sheet evenly with ¼ tsp salt, ¼ tsp cinnamon and a pinch of cayenne.
- Toss the squash on the sheets to coat evenly.
- Roast the pan of squash for about 30 minutes, or until the largest pieces of squash are tender. Remove the baking sheets from the oven and turn on the broiler.
- Place the baking sheet under the broiler for a couple of minutes longer to caramelize the squash. It should look golden brown and be very careful, it will brown quickly-- don't let it burn!.
- It is wonderful served warm and the leftovers are fantastic cold too! Enjoy!