Wow. Making this was an experience. As you know, I’m about as inexperienced in the kitchen as a person can be, as evidenced by the fact that I somehow ended up slicing my shin while trying to make this recipe.
I’m always looking for new recipes that will test my taste buds and which use produce that is “in season.” In October’s edition of SELF Magazine, they had simple recipes using butternut squash, spaghetti squash and rutabagas. Since I’m already spaghetti squash’s biggest fan, I decided to go with the butternut squash recipe. So, here’s the deets:
Preheat the oven to 400 degrees.
Cut the butternut squash into cubes (this is much easier if it hasn’t been partially frozen in your too-cold fridge like mine was).
Place the cubes onto a baking sheet. Coat them with oil and sprinkle them with salt.
Put them in the oven for 30 minutes, turning them once.
Once they’re out, sprinkle them with cinnamon and syrup (lot’s of syrup if you love it, like me).
Messiness – Super clean and super easy. Just chopping, drizzling and sprinkling.
Simplicity – Cutting the squash is the hardest part, but I don’t say that lightly. Cutting that darn squash was hard work! If anyone has any tips on how to easily cut a squash, I’m all ears! Other than that, it’s a cinch!
Budget – If squash is in season, then not expensive at all; under $5. Chances are you already have cinnamon, oil and salt in your house, possibly syrup too.
Delicious Factor – It’s the perfect Thanksgiving side dish or healthy autumn dessert. It’s the perfect mix of sweet and salty! 5/5