- 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)
- 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.
Adapted from Mashed Cinnamon Butternut Squash, from The Cancer Fighting Kitchen by Rebecca Katz with Mat Edelson