Spiced Smashed Butternut Squash

I am ready for autumn again. The green leaves are beautiful, but I can’t wait for some orange and yellow colors to pop up. As autumn approaches, I am excited for the seasonal vegetables that will become available. Some are already here!

Butternut Squash: I have always found this vegetable to be very intimidating for some reason. It resembles an elongated pumpkin shaped like a bowling pin. It was extremely difficult to peel with a regular potato peeler, so I used the Y-shaped peeler instead. The skin is very thick. Once you have peeled it, scoop out the seeds.

Ingredients:

  • 1 butternut squash (I think mine weighed 3 pounds)
  • 2 T olive oil
  • 1/4 tsp salt
  • Sprinkle of nutmeg
  • 1 T brown sugar
  • 1 T maple syrup
  • 1/4 tsp cinnamon
  • 1 T brown sugar

Directions:

Peel the butternut squash and cut into small cubes. Combine the squash with the olive oil, salt, and nutmeg in a bowl. Spread a sheet of aluminum foil sprayed with Pam over a rimmed baking sheet and spread the squash out in a single layer. Roast at 400F for 30 minutes. Transfer the squash to a bowl and mash with a heavy spoon. Add the maple syrup, cinnamon and brown sugar and stir.

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