|Photo c/o Cooking Light|
For all you Canadian
blog readers out there, here is a Thanksgiving recipe worth trying!
There’s something about cinnamon that says harvest feast to me, and so I
love the addition of it here in this roasted squash recipe. Adding just
a hint of sweetness can go along way, you could experiment with adding a
little bit of brown sugar instead of the honey (like maybe a teaspoon
or so). I would also go so far as to adding nutmeg to this recipe too;
the two flavors are very complimentary to your palate, and your home as
your guests and family a favor and cook this roasted cinnamon squash
recipe up instead of the traditional whipped potatoes perhaps?
1 large butternut squash (peeled and cubed)
1/4 cup pure maple syrup or honey
2-3 tablespoon of olive oil
3/4 teaspoon of cinnamon
pinch of nutmeg
1/4 teaspoon of salt
You could spice these up a bit too, by omitting the cinnamon and adding brown sugar, cayenne, garlic, and onion powder, but if you want sweet go with the ingredients listed above.
Toss the squash
in a large bowl with the maple syrup or honey and oil.
In a small bowl stir the salt, nutmeg and ground cinnamon
together. Sprinkle the cinnamon-salt mixture over it, the squash to coat. I cover my mixing bowl with a lid and shake them, but you could use a plate to cover the bowl, or just use a silicon spatula to stir them around to coat.
Arrange the prepared squash in a single layer on a foil-lined
baking sheet, roast, stirring once, for 35 to 40 minutes, until the squash turns
Serve hot or at room
Makes 6 to 8 servings.
Happy Thanksgiving Blog Readers!
What are you thankful for?
**Recipe adapted from About.com original recipe can be found here: http://frenchfood.about.com/od/sidedishes/r/Cinnamon-Squash-Recipe.htm