November 26, 2009

Thanksgivng: Lemon Maple Squash

Butternut squash is one of those winter vegetables that I wish I could find and cook year round minus how difficult they are to cut - it's like cutting a pumpkin. (Hence my assistant, aka mom, having to cut these for me!)
Once diced the way we wanted, all I did was throw in a baking dish and cover it with a combination of water, maple syrup, red pepper flakes and lemon juice. It then roasted for about an hour with a few turns of the squah to make sure all sides were roasting properly.

Once ready, I sprinkled a little brown sugar over it and served! Looks like sweet potatoes, but its really butternut squash -- a great way to trick those unwilling to try new things!

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