Considering the fact that I have a bit of a history of accidentally cutting myself with sharp objects, I must admit that this felt like quite the accomplishment:
That would be my third favorite vegetable (preceded only by sweet potato fries and cheesy mashed potatoes, of course), butternut squash. As you can see, I successfully managed to peel and cut that little monster. It took me 30 minutes. Ahem.
Although I’ll still make sure to pick up the already-peeled-and-cubed version when it’s in stock at the grocery store, the result of this simple new recipe was definitely worth the struggle.
- one medium-sized butternut squash
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 3 tablespoons real maple syrup
- cooking spray
- 2-4 tablespoons chopped walnuts (optional)
directions: Preheat oven to 400 degrees. Peel the squash with a vegetable peeler or paring knife and then use large butcher knife to cut it in half long-ways (that’s the tough part). Remove the seeds, and then cut into 1-inch cubes.
Grease a baking pan with cooking spray. Place the squash on pan with salt and cinnamon and toss it around. Bake for 45 minutes (flipping the squash at around 20 minutes). Remove squash from oven and add maple syrup and crushed walnuts. Toss it all together and bake for 5 more minutes.
Vegetable candy, anyone?
Now, let’s be real. I totally gave myself a (yet another) massive oven-burn while making this, but at least that’s a downgrade from 6-stitches on my finger…
Do you like butternut squash?
And um, any other clumsies out there (please tell me I’m not the only one…)??