When the weather turns cooler…. aka, -75° 😂 I find myself reaching for those “heartier” foods, like squashes, and cinnamon, and such.
OK, truth is, I see Butternut squash in the produce section and my thought pattern goes, “yummy yum yum! Butternut squash soup! Oh! Baked with carrots and sweet potatoes ooooh lala! Let’s buy 3! Definitely making the baked squash, send the boy back a few I isles for maple syrup, he won’t mind, he loves his mommy 😎, I have cinnamon at home, the squash soup is totally happening, and the 3rd squash is just in case I think of another recipe for Butternut squash!! Yay! ” and this is how I wind up with 3 kinds of squash in my fridge. 😂 We live in the south, it’s not like we need heartier or spicier food to help keep us warm…. we just make a switch from hot dogs and corn on the cob to baked squash and chili. It’s how things are done. 😂😎
If you haven’t tried Butternut squash, you should. It’s similar to sweet potatoes in taste but not mushy like sweet potatoes and darling, if you haven’t tried it as a soup, oh my! You definitely should! It’s delicious! I reach for cinnamon all year round. It’s warm and delicious and has a way of just calming my soul. 😄 I also love the fact that Young Living gives me an authentic cinnamon in a ready to use form! Did you know that most of the cinnamon on the market is actually not even cinnamon😠 it’s actually a cheaper, easier to source, knock off that smells and tastes similar but has 0 of the actual good for you properties of cinnamon. Seriously, I was absolutely horrified when I was enlightened by this information, ridiculous!
I used to find Butternut squash intimidating. I grew up eating it as cut in half, baked in the skin with butter and cinnamon…. bless my heart, boy was I deprived. 😁 whew!
It’s hard to slice into… right? Let’s be honest, if you are a grownup , you NEED a good set of knives. Need. It’s necessary. If you don’t have a proper knife, stop right here and call your friend who sell pampered chef, or go out and get you a set of sharp, proper knives. You are welcome, I can wait. 😘
The joy of squash, is that, while it has a flavor unique to its type, it also takes one the flavors it is combined with. You can take it sweet, salty, spicy, creamy and mild or savory. The choice for flavor is yours. This recipe uses only the Butternut squash, however, I like to add in 2 handfuls of baby carrots and 4 small sweet potatoes, the texture change and slight taste difference is quite enjoyable, but you absolutely do not need to add these. 😁
1 medium Butternut squash
3 drops of cinnamon
1/8 cup butter
1/8 cup maple syrup
1/8 cup brown sugar (optional but it does add richness)
**note… if you add the 4 small sweet potatoes, you will need a bit more butter and maple syrup. If you add the carrots as well, you will want to use 1 extra drop of cinnamon, 1/4 cup each of maple syrup, brown sugar and Butter.
DIRECTIONS: preheat oven to 375°
1. You need to peel your squash. You can peel then slice, or slice then peel, peeling is a bit tricky till you get the hang of it, and slicing is super hard if your knife is dull, but easy with a sharp one. 😉 I peel the straight parts first, the slice in half and thenot half and half again, and the peel the thinner slices of the curvy part. Like so.
If you are adding sweet potatoes, peel and chop them into chunks. Carrots you only need to wash and pat dry.
2. Place your veggies into your baking dish, I love my pampered chef stoneware for recipes like this, it helps the food bake up nicely without getting all watery-juicy and gross.
3. Mix the Cinnamon with the maple syrup, stirring to combine.
4. Slice your butter and distribute evenly over the top of your veggies in the baking dish, sprinkle the brown sugar all over, and then drizzle on the Mapple syrup and cinnamon mixture all over as well. (I add a little sprinkle of ground cinnamon for aesthetics sake 😚 )
5. Pop your dish of yum into your oven and bake for 30-45 (ovens vary so check doneness with a fork)