If I start listing off ingredients like maple syrup, cinnamon, and butter, what probably first pops into your mind is pancakes. (Mmm. Pancakes.) That's the case with me, anyway. Those three components could clearly contribute great things to any number of dishes, am I right? This time, I chose to use their magic on butternut squarsh.
1) Wash, peel, deseed, destring-ify, and dice. The peeling is by far the most difficult part, and it's not that bad. Think of it as a pre-treat workout. Here's a quick tutorial.
2) Evenly coat the diced squarsh with a blessed mixture of melted butter, maple syrup, cinnamon, salt, and pepper to taste.
3) Roast at 350F or so for around 30 minutes, or until the goodies are fork-tender.
What a treat this is. Would I rather have pancakes? Maybe. Probably. The point is, if you haven't tried this slimy, satisfying, and yes, scrumtrulescent squash preparation, you must do so posthaste! Posthaste, I say!
November 5, 2009