Sunday, October 4, 2009

Butternut Squash

as the weather gets cooler and it feels like fall, i start to crave butternut squash. i love the changing seasons because it always brings new produce in season. i got a beautiful butternut squash at spring meadow farms in uppero, md. if you get the chance, go check spring meadow farms out. they always have fresh, local, seasonal produce as well as seasonal flowers, pumpkins, ice cream, a petting zoo for kids and tons of fall activities for kids on the weekend. they even sell christmas trees from thanksgiving through christmas eve. it's fun for all ages! (

so tonight we had honey turkey breast, maple roasted butternut squash, and whole wheat cheddar dill biscuits. it was delicious and very autumnal. i got the turkey breast already roasted from wegmans (a change-up from my usual rotisserie chicken) and had some biscuits in the freezer from the last batch i made (will post this recipe later). so, all i had to do was roast the butternut squash. quick, easy, clean, and yummy! how good does this look??

Maple Roasted Butternut Squash
(serves 4)

3 c cubed butternut squash
2 tbs olive oil
2 tbs pure maple syrup
salt and pepper

preheat oven to 375.
toss squash with olive oil, salt, and pepper and spread in an even layer in a lined baking sheet.
roast for 15 minutes.
stir squash and add maple syrup. toss to combine.
roast for 15 more minutes until squash is fork tender. (keep an eye on it, maple syrup can burn)
serve immediately.

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