Wednesday, September 21, 2011

Cinnamon & Spice Butternut Squash

For those of you that are a little nervous about trying squash, this is the recipe for you! So delicious--my six-year old LOVES this side dish.

1 butternut squash (cut off ends, slice in half, remove guts, peel, and chop into large chunks about 1 inch)
Maple syrup, grade B is great to use - a light drizzle
Raw honey, try to find a quality local source - a light drizzle
Ghee - 3 tablespoons dribbled
About 1 tbsp ground cinnamon
About 1 tsp pumpkin pie spice
1 tbsp organic butter, try to find a quality local source, diced and sprinkled on top

How To:
Preheat oven to 375 degrees, add butternut squash to a 9x11 baking dish. Drizzle maple syrup, honey, and olive oil. Dribble on the ghee. Sprinkle the cinnamon and pumpkin pie space and top with the small amount of butter. Bake uncovered about 45 to 55 minutes until soft, stirring a couple of times while cooking.

Other than the giant pain of peeling and chopping the butternut squash, this is super easy. I cannot tell you exactly how much maple syrup, honey, and olive oil to drizzle on top, but less is more. You really won't need much. Very, very tasty. If you don't have the organic butter, eliminate altogether.

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This recipe was submitted to Kelly the Kitchen Kop’s Real Food Wednesday blog carnival.

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