When cinnamon and maple collide, the flavors of fall come to life. Today we're taking this classic pairing on a savory route with gold roasted butternut squash.
Fall certainly wasted no time this year.
I was updating my Instagram a bit ago, clearing out really old photos and stumbled upon last year's beach selfie...taken in October. Can you believe this time last year I was lying out on the beach, soaking up the sunshine? This year, I'm bundled up, roasting squash, making soup...and thinking about when to break out the Christmas decor. In fact, while on my way-to-chilly run this evening, one of the neighbors broke out the twinkling lights.
I don't know if you're as eager as we are over here, but quite frankly, I welcome the brisk chill with open arms.
Getting cozy with blankets, tea and a good show is how I roll in my older age 😉 Ha!
The Secret Recipe Club is back this month and bringing you the flavors of the season.
Butternut squash is probably hands down my favorite. So when I was assigned Angels Homestead and saw April's deliciously simple Cinnamon Roasted Butternut Squash, I was sold.
I made one minor adjustment, replacing the coconut sugar with a bit of maple instead. Either will do, but I just felt the maple jived well with this dish.
I love meeting new bloggers through SRC. Each blog is so unique and wonderful in its own right. April's site is about simplicity, authenticity and down-home living. She explains it best though, "I want to bring back a simpler way of life, where families sit down together to a home cooked meal and talk every day, growing as much of that food as possible with our own hands, and the old-fashioned art of canning that food too. In today's fast-paced world that's not easy, but with a little effort, it IS possible, and so worth it."
That is the very belief and foundation of our home. It's all about living simply, deliciously and more importantly, together. Immediately, I clicked with April and I am so pleased to introduce her to LTG.
Cinnamon Maple Gold Roasted Butternut Squash - #SRC
- Total Time: 40 minutes
- Yield: 4 1x
Description
Adapted from Angels Homestead
Ingredients
- 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 6 cups, cubed)
- 2 tablespoons pure olive oil
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- Pinch of sea salt and ground black pepper
Instructions
- Preheat oven to 400 degrees F. and line two baking sheets with parchment paper.
- Place cubed squash into a large bowl, along with the olive oil, maple, cinnamon, salt and pepper.
- Toss together until the squash is well coated.
- Transfer the squash out onto the baking sheets and spread into one layer. Do not crowd them or the pieces won't brown.
- Roast for 25 to 30 minutes, turning the squash over and rotating the pan halfway through the cooking time, until the edges are browned and centers are tender.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: side dish
Check out April's site and all the rest of this month's SRC members below to see what they brought to the table for October.
Toodles,
Tammy<3
April says
You did a fantastic job on this recipe, and thank you for your kind words. You are so sweet! I love how you used maple syrup instead of sugar, it makes it seem much more Fall like, and I'll definitely try that next time.
Happy reveal day!
Nicole says
This butternut squash sounds absolutely lovely! What a great way to prepare it 🙂
Wendy, A Day in the Life on the Farm says
Roasted squash is the best and I love the addition of maple syrup to this recipe. YUM
Debbi Smith says
I am so making this recipe this week. This sounds amazing and I love butternut squash! 🙂
Our Eating Habits says
What a perfect seasonal pick!
sarah k @ the pajama chef says
roasted butternut squash is one of my favorite parts of fall! love this 🙂
allie @ Through Her Looking Glass says
Gorgeous recipe and loved meeting April here! I also welcome the fall. It came in this past weekend with lots of bluster. We went from short sleeves to frost and winter coats this morning. I absolutely cannot believe you were lying out on the beach last year at this time! Look forward to making this yummy recipe for my family. xo
April says
Thank you Allie, nice to meet you too. 🙂
marcie says
Catherine, I love butternut squash! This looks amazing, and the cinnamon maple flavors sound just perfect!
heather says
these looks amazing and browned perfectly with all sorts of caramelized goodness.. I think I will have to pick up a squash at the farmers market again as this looks like a dish to not pass up!!
Comedy Plus says
Oh a simpler way of life sounds so good. My mother used to tend her garden and then can things for the winter. It's what we did. We had meals together where we all sat and talks to each other. It was a wonderful time.
Have a fabulous day. ☺
Dottie Sauchelli-Balin says
Dear Tammy,
What a great dish..I love all of the squashes at this time of year, or I guess you can say all root veggies.. This is a lovely and warm recipe to make as a side. I love the ingredients especially the cinnamon and the pure maple syrup. This is my favorite time of the year for food. All of these delicious foods are among us...Awesome recipe and post...thanks for sharing and I will check out the other blog sites....have a blessed week...
Dottie 🙂
Big Daddy Dave says
Tammy, This is definitely a different preparation for butternut squash...or at least I've never had it this way before. Thanks for the recipe! Take Care, Big Daddy Dave
Angie@Angie's Recipes says
I roasted some butternut squashes today too. I love yours even more with my favourite spice cinnamon.
Heather @ Join Us, Pull up a Chair says
The perfect side dish to celebrate the flavors of fall! Great recipe for the SRC!
Gina @ Running to the Kitchen says
I could live off of recipes like this during the winter. Just roasted my first butternut last night actually and did it almost exactly like this version. Love it paired with cinnamon!
Kirstin says
Yum. this looks great. What a beautiful side dish
Kelly - A Side of Sweet says
Cinnamon + Maple + Squash!? Sign me up!!!!
Aida@TheCraftingFoodie says
The syrup and cinnamon are such an awesome combo with the roasted butternut squash. I've yet to roast butternut squash this fall, but that has to change soon!!
Jenna says
Looks perfect! Nice and cozy and mapley 🙂
Liz says
You definitely picked the perfect autumn recipe, Tammy! I love the idea of roasting squash with some maple syrup---just scrumptious!!
Lauren Gaskill | Making Life Sweet says
I could eat this on its own for a snack! So delicious!
Pam says
Great recipe to try, Tammy! Thanks for sharing!
GiGi Eats says
Cinnamon Roasted butternut squash = my favorite snack EVER. And I mean EVER. I eat 2 whole squash in one sitting sometimes! ha ah!
mae says
Roasted squash seems so perfect for fall meals, whether you make it sweet or savory!
Kara says
Sounds delicious!
Jess says
Oh my gosh...I'm moving in! You make the most delicious meals!
Thanks for joining Cooking and Crafting with J & J!
April J Harris says
What a lovely way to serve butternut squash! I'm just off to visit April's site - thank you for introducing her to me and to the Hearth and Soul Hop!
Theresa @ Shoestring Elegance says
Thanks for sharing this with us @ The What to do Weekends Party, Tammy!! I LOVE roasted Butternut Squash, it definitely falls under one of my favorite things! So perfect for Fall, too! Pinned to our Party Board!
Happy Friday,
Theresa
Lori Hill-Smith says
This looks so good; I need to try it!
Betty says
Thank you for sharing at the Thursday Favorite Things blog hop
Miz Helen says
Your Butternut Squash looks fantastic! Thanks so much for sharing with Full Plate Thursday and have a great day!
Come Back Soon!
Miz Helen