Maple Glazed Butternut Squash
1 butternut squash, peeled, seeded and chopped (or buy it this way)
Preheat oven to 400 degrees.
Earlier today, I showed readers how to prep a butternut squash. For this simple, sweet side that is nutrient dense and perfect for Fall, you’ll want your squash to the point that it’s roughly chopped in 1” (or so) pieces. I hate to dirty another bowl, so I lay it right on the rimmed cookie sheet I am going to be roasting it on. Drizzle with a bit of olive oil, sprinkle with some Kosher salt, and then drizzle with maple syrup. Carefully shake the pan to mix things up. Pop into the oven for 40 minutes, or until the squash is tender when pierced with a fork. Once or twice during the roasting process, I used a spatula and gave the squash a stir.
If you want to wow your kids with some butternut squash facts at dinner, here are a couple of facts courtesy of Wikipedia:
Butternut squash is a fruit;
It grows on a vine;
In Australia, it is regarded as “Butternut Pumpkin” and used interchangeably in recipes.
The above recipe is simple and kid-pleasing. But if you're a fan of butternut squash, you might also like Ina Garten's, where she tarts the recipe up with a little pancetta and sage. Sounds like a perfect dinner party or Thanksgiving side dish, doesn't it?