Sweet and Spiced Butternut Squash


I bought a beautiful butternut squash at the farmers market. It’s a little baby of a squash, just one pound. I love to try butternut squash in a variety of ways. Try this spiced, sweet version with creamy and salty goat cheese. Vegans…worry not, I’ll include adjustments to fit your diets.

Ingredients:

  • ½ tsp ground cardamom
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ – ½ tsp salt (according to taste)
  • 1 ½ T olive oil
  • 1 lb (little) butternut squash, peeled, and cut into 1 inch cubes
  • 2 Tbsp pure, organic honey (agave syrup for vegan)
  • 1 Tbsp water
  • Dash pepper
  • 2 handfuls raw, unsalted walnut halves, roughly chopped
  • 3 Tbsp goat cheese (omit for vegan)

Instructions:

  1. Pre-heat oven to 425 degrees F. While oven is preheating, prepare the butternut squash.
  2. Place butternut squash cubes in a single layer on a baking sheet. Mix together cardamom, cinnamon, ginger and salt. Slowly add olive oil and whisk together. Pour over squash and use your hands to make sure it’s all covered.
  3. Put in oven for 10 mins. In the meantime, prepare the syrup.
  4. Combine honey or agave, water, and pepper. Whisk together. Chop walnuts.
  5. When squash has cooked for 10 mins., open oven door and poor syrup over squash. Sprinkle on the walnuts and mix all together. Return to oven for 10 more minutes.
  6. When squash is cooked through, soft, and caramelized, remove from oven let cool slightly. Put in serving dish and sprinkle on goat cheese (optional).

Serve warm. This recipe should feed 3-4 as a side dish.

Please enjoy this, and my other recipes.

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