I just love it: leaves, hot booze, sweaters, and snuggling. Fall is definitely the Goldilocks of seasons.
The only problem is figuring out how to make fall longer than it is.
Meteorologically winter includes the months of December, January, and February so I’m not fooling myself, I’m aware that we are already in winter.
But can we pretend it’s still fall? Just for a sec...please...
And what better way to do it than roasting butternut squash - one of my favorite fall treats.
I know I’m not reinventing the wheel here, but you know the saying, sometimes simple is simply the best.
And roasting butternut squash is simple, real simple. All you have to do is peel it, chop it into small cubes, drizzle with olive oil, and sprinkle with a small amount of salt and pepper. Roast it in the oven and then add it to your favorite meal.
Such as a gorgeous quinoa and spinach salad or as a side dish to a roasted chicken.
This version is a fun mix of sweet and spicy that perfectly captures the flavors of fall.
There’s something about this nutty, sweet, spicy, decadent butternut squash that is irresistible. Not to mention that it’s a nutritious, colorful, and tasty addition to the dinner table.
All in all, the perfect side dish at your next holiday dinner.
But basically, it’s great any day of the year.
Spicy Maple-Glazed Butternut Squash Print this recipe!
Serves 6 as a side
2 lbs / 900 gr chopped butternut squash
2 tablespoons olive oil (or coconut oil)
1 ½ tablespoons maple syrup
1 teaspoon fine grain salt
½ teaspoon ground black pepper
1 teaspoon Worcestershire sauce
¼ teaspoon Sriracha (or other hot sauce)
Preheat oven to 400°F (200°C) and place a rack in the middle.
Place diced butternut squash on a baking tray and toss well with all ingredients.
Spread in a single layer and roast in the oven until edges start to darken, about 30 to 40 minutes. Toss once during baking.
One serving yields 139 calories, 10 grams of fat, 13 grams of carbs, and 1 gram of protein.