Local butternut squash and maple syrup are usually available this time of year at winter farmer’s markets popping up in many towns. Drizzle syrup over oven roasted halves and add a sprinkle of cinnamon. Or toss squash cubes with olive oil, syrup and cinnamon and roast till caramelized.
1- 3 lb butternut squash, peeled and cubed (about 8 cups)
3 Tablespoons extra-virgin olive oil
3 Tablespoons maple syrup
1 tablespoon cinnamon
Salt & pepper to taste
On a baking sheet or iron skillet, toss squash, EVOO, syrup and cinnamon to throughly coat, adding extra if needed. Salt and pepper to taste. Roast in a 425 degree oven for 20 to 30 minutes depending on the size of your cubes or until a knife goes easily through the squash flesh. If the underside of the cubes have not caramelized and browned a bit, broil the tops for a few minutes, careful not to burn. Serves 8.