Being that it’s fall, people are going berserk over Thanksgiving recipes, and butternut squash is in season, this is the perfect time for this healthy Roasted Pumpkin Spice Butternut Squash recipe. Plus, I’ve had this butternut squash on the floor of my pantry and I’m tired of kicking it out of the way to reach the kid’s Halloween candy.
As much as I love to cook, I loathe coming up with different side dishes for meals. I hate planning for it, buying the additional ingredients, and spending the extra time making it. Ugh. Who was the wise guy that decided accompaniments are required on the plate to keep the big guy company? It’s complete B.S., I tell you, but for some reason we all just deal with it.
So let me introduce you to the perfect side dish…Roasted pretty-much-anything.
When I am grocery shopping, I throw any seasonal vegetable in my cart, and chances are great that puppy will be roasted up for dinner. Roasting makes my side dish agony so much more bearable. All you have to do is cut up some veggies, throw some olive oil and seasoning on it, and let it sizzle away in the oven while you work on other things. I promise you, anyone can handle it, and it always comes out so fancy-looking and delicious.
A couple days ago “Baby” Elliot and I got back from a vacation in Mexico with his unbelievably generous and kind godparents and their kids. It was a rude awakening when I went from only pondering if I should stick with the mojito or move on to the margarita to resuming cooking dinners and the dreaded side dish. We did have an incredible week together, though, celebrating some big b-days (40th for godfather and the big 3 for “Baby”), swimming in the ocean, laying by the pool, and even going on a very entertaining pirate ship dinner cruise.
Elliot absolutely sleighed every Mexican we encountered with his blonde hair, chubby cheeks, and blue eyes. Everywhere we went people wanted to hold him, pat his head, and interact with him. Then again, he did insist on wearing a Batman costume 90% of the trip, so that definitely solicited some attention too.
- 1 medium butternut squash, peeled and cubed into about ¾" chunks
- 2 tbsp. olive oil
- 2 tbsp. pure maple syrup
- 1 tsp. pumpkin pie spice
- ½ tsp. salt
- Preheat oven to 425ºF. Spray a large cookie sheet with cooking spray.
- In a large bowl combine the cubed butternut squash and the rest of the ingredients. Spread onto the cookie sheet.
Roast for about 35-40 minutes until squash is caramelized, flipping and stirring halfway through.
Serve hot or at room temperature.