Milder and sweeter than pumpkin, this cinnamon maple butternut squash makes a satisfying side dish or the perfect substitute in your favorite pumpkin dessert.
I’ll show you how to enjoy squash as a roasted vegetable, a yummy puree or as a fine replacement for applesauce, bananas or pumpkin in my favorite snack cake.
A nutritional superstar, butternut squash is
- Low in saturated fat, cholesterol and sodium
- Chock full of vitamins from calcium to potassium, Vitamin A, Vitamin C and more
- (see nutrition label beneath recipe)
But don’t eat butternut squash because it’s good for you.
Eat butternut squash because it’s incredibly tasty and versatile.
Short on time?
Pick up a few bags or a box of precut butternut squash at Trader Joe’s, Costco or your grocery store.
Have it your way:
Plain: Toss with oil and sea salt. Bold: Add cinnamon, nutmeg and a dash of either maple syrup, honey or agave. Just before serving, brighten the flavors with a squeeze of citrus.
It takes just a few minutes more to cut up your own butternut squash:
- Microwave the squash for 2 or 3 minutes, just to soften.
- When cool, cut in half, then scoop out and discard seeds and strings.
- Carefully peel skin with a paring knife and cut into chunks.
- Lazy cooks: roast the halves with the peel on, then scoop out the squash after baking.
- Dress up plain roasted squash with chopped parsley and a squeeze of lemon or orange juice.
Tasty and pretty.
Squash idea #2: Mash it!
Think of butternut squash (or acorn or delicata or sugar pumpkin) as an alternative to white or sweet potatoes…
Use a food processor, blender or mixer to puree roasted squash.
What can you serve with butternut squash?
- Chicken, turkey, duck
- Steak, ribs, roasts, lamb or game
- Japanese or Moroccan food
- Spinach, arugula, root vegetables
- Rice, couscous, quinoa or pasta
Try other spices or flavorings:
- butter
- bacon
- cheese (like parmesan or ricotta)
- cream
- ginger
- onions
- parsley or sage or thyme
- pepper and salt
- vegetable or chicken stock
Baking alternative:
Consider butternut squash puree in place of pumpkin, applesauce or mashed bananas in cookies, pies or cakes, like this applesauce pear cake or my favorite simple banana cake.
Sweetened with brown sugar and maple syrup, the butternut pecan cake pictured above is based on my pumpkin chocolate ribbon bread.
The cake freezes beautifully, so why not make a double batch now?
You’ll have butternut cake ready for breakfast, brunch or anytime during Thanksgiving and the holidays.
Plain or bold with cinnamon and maple syrup,
as an elegant puree or in your favorite cake,
put butternut squash on the menu.
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PrintCinnamon Maple Butternut Squash
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 4 large servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
- 1 butternut squash, peeled and cut into 2 – inch chunks or one package of already cut up butternut squash
- 2 tablespoons extra virgin olive oil or avocado oil
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- sea salt
- 1/4 teaspoon maple syrup
- 1/8 teaspoon fresh grated nutmeg
- 1 teaspoon lemon or orange juice (optional)
- pomegranate seeds (optional garnish)
Instructions
- Preheat oven to 400 F and line a sheet pan with parchment paper.
- If using whole butternut squash: Microwave the squash for 2 or 3 minutes to soften.
- When cool, cut in half, then scoop out and discard seeds and strings.
- Carefully peel skin with a paring knife and cut into 2 inch chunks.
- (Lazy cooks: roast the halves with the peel on, then scoop out the squash after baking.)
- Place cut up squash in a ziploc bag and toss with oil, cinnamon, ginger and 1/4 teaspoon sea salt. For plain squash: toss with oil and sea salt only. Close bag and shake well to coat.
- Spread squash out in a single layer on sheet pan. Roast 25 to 30 minutes, until you can pierce squash easily with a fork.
- Place roasted squash in a food processor, blender or mixer. You may wish to puree the squash as is or add maple syrup, nutmeg and a pinch of salt before processing until smooth. Taste and adjust seasonings, adding a teaspoon of fresh lemon juice if necessary.
- Serve roasted or mashed cinnamon maple squash with: a squeeze of lemon or orange juice & pomegranate seeds.
- Serve roasted or mashed plain squash with butter or oil, parsley, sage or thyme, salt and pepper.
- See blog for additional serving suggestions and flavorings.
Notes
Adapted from Mashed Cinnamon Butternut Squash, from The Cancer Fighting Kitchen by Rebecca Katz with Mat Edelson
This is so unique. I️ can’t wait to try it. Thanks Dana
Tami- I hope you like it! It’s addictive in a GOOD way?