Here's another dish I'm thinking of adding to the Thanksgiving menu. See the notes at the end of the recipe for turning this dish into Roasted Butternut Squash soup - yum!
Roasted Butternut Squash
1 medium butternut squash, peeled, seeded, and diced*
2 Tbsp olive oil
3 Tbsp maple syrup
1 medium orange, juiced
1 stem fresh sage leaves
Freshly ground salt & pepper to taste
Preheat oven to 400°. Spray a baking sheet with cooking spray and arrange squash on sheet in a single layer. Drizzle with oil.
Mix oil, maple syrup, and orange juice in a liquid measuring cup or another vessel with a spout. Drizzle over squash and toss to coat. Tear sage pieces and scatter on top of the squash.
Bake for 25 minutes, stirring occasionally. Test pieces for tenderness and adjust cooking time as needed.
*I microwave my squash for a few minutes to soften it before trying to cut it
Roasted Butternut Squash Soup
Use leftover squash from recipe above and add the following:
Shallot, thinly sliced & sauteed in a little olive oil
Vegetable broth (amount depends on how much squash is left and how thick you want the soup)
Pinch of nutmeg
Heat all ingredients in a stock pot. Once warmed, working in batches, puree in blender or food processor. Return to stock pot and heat thoroughly.