Quick! Before the cold is gone for good, a roasted butternut squash recipe to delight the taste buds of your entire family, kids included. The sugars in the squash caramelize when roasted and turn a healthy vegetable full of vitamin A and B and low in calories to boot, into yummy “candy” of which there’s never enough. The only downside is that you have to peel it, but most wonderful things take a bit of work, and uncovering the rich orange flesh under the skin is always very exciting.
[ratemypost]
Butternut Squash "Candy"
Ingredients
- 3 cups butternut squash
- 2 tbsp olive oil
- 1 pinch salt
- 1 tbsp real maple syrup optional
Instructions
- Preheat your oven to 375 deg.
- Peel the butternut squash. (Photo included for peeling inspiration!)
- Discard the seeds and chop it into small, 1/2 inch dice.
- Lay the little chunks onto a cookie sheet and pour the olive oil and sprinkle salt over the top. Use your hands to rub the oil and salt all over the little pieces.
- Before washing your hands, rub the olive oil into your hands and forearms for lovely soft skin. Then wipe with a paper towel.
- Roast the squash in your preheated oven for about 40 minutes, or until they look toasty and feel tender. Flip the pieces over a few times during the roasting to let the oven kiss all their sides.
Notes
Like many things in life, you can't always be sure how sweet your squash will turn out. Individual squashes vary greatly. Some are filled with natural sugars, and some are more savory. Try to have maple syrup on hand just in case your squash needs extra sweetness. Taste, and if necessary, toss the hot cubes with a tablespoon of pure maple syrup. We wouldn't want to disappoint your children!
