Roasted Butternut Squash (2x)

Roasted Butternut Squash (2x)
Transform your dinner with these two simple recipes.

PREP TIME: 40 MINUTES

SERVING SIZE: six

 

INGREDIENTS


For Maple Mashed Squash

  • 2 butternut squash, 2-3 lbs each (or 4 small)
  • olive or other vegetable¬†oil for roasting
  • 2 tablespoons maple syrup
  • 2 tsp pumpkin pie spice (cinnamon, clove, nutmeg, ginger, allspice)
  • 1/4 cup milk, coconut milk, or apple cider
  • pinch of cayenne pepper
  • 1/4 cup chopped walnuts or pecans (optional)

For Simple Roasted Butternut Squash

  • 2 tablespoons butter
  • seasoning as desired (garlic salt, garlic pepper, mixed herbs)

 

DIRECTIONS


Prepare Squash

  • Preheat oven to 400 degrees
  • Pierce squash all around with kitchen scissors or knife
  • Microwave on high for 3 minutes per squash
  • Slice top and bottom of squash
  • With sharp heavy knife, carefully cut squash in half lengthwise
  • Scoop out pulpy¬†center and seeds, saving seeds if desired for roasted squash seeds
  • Place squash halves on baking pan lined with foil or parchment paper
  • Drizzle oil on cut sides of squash, then turn squash cut side down on baking pan
  • Roast in oven for 1 hour until squash is tender when pierced with a fork

For Maple Mashed Squash

  • Scoop flesh from 2 halves of the roasted squash into serving bowl
  • Add maple syrup, spices, desired liquid, and pepper and mash together
  • Add chopped nuts if desired or sprinkle over mashed squashed

For Simple Roasted Butternut Squash

  • Slip skin from 2 halves of the roasted squash
  • Cut into small cubes
  • In serving bowl, toss with butter and seasonings until butter is melted

 

 

BONUS RECIPE: Roasted Squash Seeds

  • Preheat the oven to 300 degrees
  • LIne a baking sheet with parchment paper or aluminum foil
  • After removing the seeds from the squash, place in a bowl and cover with water
  • Remove any strings and bits of squash
  • Drain, pat dry, and place in a small bowl
  • Stir 1 tsp olive oil into the seeds until evenly coated
  • Spread out in an even layer on the prepared baking sheet
  • Sprinkle with salt (and other seasonings if you wish)
  • Bake 10-15 minutes or until you hear the seeds begin to pop
  • Cool & enjoy!