Wednesday, September 25, 2013

Spice Roasted Butternut Squash

The perfect seasonal side dish, in my humble opinion...

Spice Roasted Butternut Squash

1 medium sized butternut, peeled and cubed into 1/2" pieces
1 tablespoon maple syrup 
2 tablespoons fresh sage, finely chopped 
1/4 cup pine nuts 
2 teaspoons kosher salt
2 teaspoons freshly ground cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon ground clove
1 teaspoon allspice
1 teaspoon cardamom 
6-7 grinds of freshly cracked black pepper

- Preheat oven to 350 degrees 
- In a plastic bag, combine butternut, maple syrup, pine nuts, sage and spices and toss until evenly coated 
- Spread into a single layer across the bottom of a roasting pan 
- Roast for 20-25 minutes or until squash is fork tender but still firm
- Serve warm or store in an airtight container for up to 5 days in the refrigerator 

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