Another workhorse of a vegetable, Butternut Squash is always on my shopping list and in my inventory during the fall and winter months.
Sometimes it’s tucked into a curry, sometimes it’s a soup or pureed but, most of the time, it’s simply roasted with cayenne, cinnamon and salt and then drizzled with sugar free maple syrup (which has just 20 calories instead of 200!)
It’s not only a delicious side dish with dinner, it’s a satisfying snack to take on the run, or a great way to top a spinach, walnut and cranberry salad the next day. Believe it or not, I even have it for breakfast sometimes because its cinnamon-y and syrupy warmth reminds me of hot cinnamon rolls!
ROASTED SWEET AND SPICY BUTTERNUT SQUASH
1 large Butternut Squash, peeled and cut into 1 inch thick half moon slices
1 t. salt
1/2 t. cinnamon
1/2 t. cayenne pepper
1/4 t. black pepper
1/4 cup Mrs. Butterworth’s Sugar Free Maple Syrup
Preheat oven to 425.
Spray a lined baking sheet with canola or olive oil.
Toss squash and spices together on the pan and then give it all another good spray of oil.
Roast for 30-35 minutes. You want to the edges to brown and caramelize but want to pull it from the oven before it gets mushy.
Drizzle with syrup and serve.
PLAY WITH YOUR FOOD:
Butternut squash also loves sage. Just season squash with salt and pepper and add a handful of fresh chopped sage in the last few minutes of the cooking time.
Or, you can try fresh chopped rosemary or thyme.
Around the holidays, you can also roast the squash, cinnamon, salt and cayenne, along with a few sliced shallots and dried cranberries that have been soaked in apple juice or Calvados. With a drizzle of Skinny Maple Balsamic Vinaigrette and a sprinkle of bright green chopped parsley tossed on before serving, it’s a skinny dish that really looks, and smells, like the holiday season.
RE-USE, RE-PURPOSE, RE-CYCLE
Cut sliced cooked squash into cubes and put on top of a fresh spinach salad with a few walnuts and dried cranberries and Skinny Maple Balsamic … or just a squeeze of fresh lemon juice.
Or, pile lightly salted spinach, a handful of cubed cooked squash, sliced shallots and grape tomatoes on a plate and cover with a damp paper towel. Microwave it for 2 minutes and add a squeeze of lemon juice for a warm snack or side dish.
Turn into soup by sauteing a couple of shallots or a bit of onion in a non-stick stockpot sprayed with cooking oil, adding chicken broth and squash and pureeing with your hand blender.
Without adding broth, but simply using your hand blender, you can puree the cooked squash and serve it under roasted fish or chicken.
Or toss any leftovers it into almost any vegetable soup or stew like Two-Tone Minestrone or Chicken and Cauliflower Curry.
Told ‘ya it’s a workhorse of a vegetable!!