It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Roasted Butternut Squash Cubes with Maple Syrup and Cinnamon
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- #73618
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
2 comments
ingredients
4 pounds butternut squash, peeled, seeded and cut into one-inch cubes
2 tablespoons olive oil
kosher salt and freshly ground black pepper
maple syrup
cinnamon
directions
Preheat the oven to 400 degrees F.
Line a rimmed baking pan with nonstick foil.
Place the squash cubes in a gallon zipper bag and add the olive oil.
Close the bag, removing as much air as possible, and "massage" the bag to evenly coat the squash cubes with the oil.
Put the squash cubes in a single layer on the baking sheet and roast for 20-25 minutes or until the edges begin to brown just a bit and they are fork tender.
Pile the squash on a serving platter, sprinkle generously with salt and pepper. Sprinkle with cinnamon and drizzle with maple syrup. Serve immediately.
Cook's Note: This side dish goes especially well with grilled chicken sausages, pork tenderloin or chops, or oven roasted salmon.
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nutrition data
231 calories, 7 grams fat, 45 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
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reviews & comments
January 24, 2012
The tastes of maple syrup and cinnamon go well with squash, but I found that the dish was too dry. Squash needs to be cooked in a moist heat. I would not cook this again. E*
I wondered where the cinnamon and maple syrup came into play as well. Then I read all the way to the bottom and found the answer. Since my favorite thing to make for dinner is RESERVATIONS I may/may not prepare this dish but it does sound simple and tasty.
why is this called maple syrup and cinnamon? the recipe calls only for olive oil? PLEASE FIX THIS
READ the recipe.