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Winter Squashes a Fall Favorite
Come the end of summer winter squashes start coming into harvest. There are an array of variety and sizes to choose from. Here are a few kinds of squashes available around our area: acorn, butternut, carnival, delicata, hubbard, kabocha, spaghetti, sugar pumpkin and sweet dumplings. Squashes are sweet and savory. You can prepare them in 4 ways: bake, roast, boil or microwave. When selecting a squash it should be firm, clean of blemishes and soft spots for maximum storage potential. Keep winter squash in a dry, cool spot (but not the refrigerator) and use within a month or so.
Cinnamon Roasted Butternut Squash
Serves 4-5; Averages about 40 minutes from prep to finish.
Recipe courtesy of Erin Clarke, Well Plated
Easy Maple Cinnamon Roasted Butternut Squash.
Cubes of butternut squash tossed with maple syrup, cinnamon,
and rosemary, roasted to caramelized perfection.
1 large butternut squash about 3 pounds, peeled, seeded,
and cut into 1-inch cubes
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons pure maple syrup
1 3/4 teaspoons kosher salt no not sure table salt, or the recipe
will be too salty (or reduce the amount and add a bit at the end as needed)
3/4 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 tablespoon chopped fresh rosemary
1. Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray.
2. Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap.
3. Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans’ positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.
Website Link: You can watch a video on how to make this recipe on the Well Plated.