Today’s Foodie Friday recipe uses butternut squash. But instead of roasting it with onions as I usually do, we are making it sweet and orangey,…a great flavor combination!
- 3 cups of butternut squash – peeled and cubed (about a 2-3 lb. squash should do)
- 1/3 c. Orange juice
- 1 TBS Maple syrup
- 1/4 tsp Salt
- 1/8 tsp Black pepper
- Dash of cinnamon
- 1 TBS Butter (or margarine)
So I started with ‘Squashzilla’,…a 5-1/2 lb squash (1), and that was the smallest one I could find! I recommend one MUCH smaller. (We ended up also making a soup from the rest) A 2lb squash would work best for this recipe. Preheat oven to 450°. Spray the bottom of a 2qt baking dish with non-stick spray. Arrange cubed squash (2) in a single layer in dish.
In a separate small bowl, mix the next 5 ingredients together. Pour mixture over the squash and lightly toss. Dot with small pats of the butter (3) and bake at 425° for 25 minutes – taking out to stir two times during that time to keep the squash coated all around. Your final result will be tender and sweet, with brilliant fall color (4)! The perfect side dish for your Thanksgiving.