I have a fellow foodie that is just my spirit animal when it comes to trying new dishes and eating out together. Not only is she just as adventurous as me, but she is a phenomenal cook. One day when we were discussing different recipes we both came to the conclusion that we are obsessed with autumn vegetables and summer fruits. Those are the best seasons for the respective produce and you should go crazy making dishes that incorporate those seasonal ingredients. Now I know I am a long shot away from Fall, but with the recent flurries we experienced in the Philadelphia area, it sure feels more like autumn than spring. Check out this lovely butternut squash (one of the shining stars of the Fall veggie scene) recipe, it even re-uses the maple syrup you bought for this chicken recipe and the squash from the Fall Stew. Plus, eating it should help me “squash” my feelings of missing Fall. Oh what a wordsmith I can be.
- 1 package of the pre-peeled and cubed butternut squash from Trader Joes (I am obsessed with TJ and lazy, perfect combo).
- 1 tbsp. of olive oil
- 1 tbsp. of the maple syrup
- 1/2 tsp. of cinnamon
- 1/4 tsp. of cayenne (although I did equal parts of cinnamon & cayenne, since I like the heat)
- 1 tsp. of course sea salt
- Optional: 2 tbsp. low fat sour cream & 1 tsp. chopped fresh chives.
Set the oven at 400 degrees and toss the ingredients with the squash. Spread out on baking sheet and cook for 20-30 minutes. I do the fork test and prick the larger piece to check for done-ness. If it slides out and the squash is soft, you can shut off the oven & let it cool. I also serve this with a dollop of cold low fat sour cream which I sprinkle with chopped chives. I adore the yummy mild onion flavor it adds to the dish. Plus any potato chip lover knows that sour cream can’t breath without onion/chives.
Happy Eating, XO.