November 22, 2011
Fall Flavors: Roasted Butternut Squash
Thanksgiving is almost here!! Sadly, I'm having trouble getting into the spirit of my favorite holiday this year. I think I just lost track of the season between having a baby, being out of work, and being out of town during the height of the fall leaves...
Last night, I set out to fix my season slump by making a dinner full of some of my favorite fall flavors. I made a oven roasted pork tenderloin, (which I marinated in a mixture of maple syrup, soy sauce, apple cider vinegar, cloves, cinnamon, salt and red and black pepper), sauteed kale, and the best part: roasted butternut squash.
I really enjoy the flavor of butternut squash, so I wanted to lightly season the squash with spices that would highlight the squash's nutty flavor. Roasting the squash in the oven further enhanced the flavors and created the perfect bite: a caramelized slightly crisp outside with a tender, moist center. The surprise at the end: a light drizzle of pure maple syrup brought out the squash's natural sweetness and helped create the subtle sweet/savory flavor I really enjoy.
1 medium butternut squash
2 tbsp extra-virgin olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp ground sage
1/2 tsp cinnamon
1 tsp pure maple syrup, drizzled over squash to finish
Preheat oven to 375 degrees. Slice squash in half, scoop out seeds, and using vegetable peeler, peel skin off of squash. Cut squash into bite-sized pieces. Place squash onto baking sheet, toss with oil and spices. Bake at 375 for 20 minutes*. While squash is still on baking sheet, drizzle with maple syrup. Transfer squash to serving dish.
*Baking time will depend on how big "bite-sized" pieces are cut.
Dinner was delicious, and I can happily report that I'm now in the spirit of the season... just in time!! I have dessert duty for Thanksgiving, and today is planning and shopping day. I will share my baking adventures soon!
What are your favorite Thanksgiving dishes and desserts??
Posted by Brielle