Spicy-Maple Roasted Butternut Squash


Why Hello There!

After several weeks of warmer than usual weather here in northern Iowa, It TURNED COLD!   What does this mean?

1) This means that my 10 month old will be wearing his Fleece Pajamas out in public for a while.  Mostly because, he likes to remove his socks, shoes and sometimes his pants for fun.  I need to keep this child warm!

2) My Costco, Knock off Ugg Boots will be on my feet, every day, all day until Spring.

3) My already out of control coffee addiction is going to get worse.  ( then I am going to have to drink a TON of water to make sure I am hydrated enough to work out.  Seriously, Caffeine vs. Hydration is the HARDEST balance to achieve when you are a busy mom trying to stay healthy!)

4) Oh yeah. Cold weather also means LOTS of roasting vegetables.  I LOVE roasting ALL vegetables until they’re borderline BURNT! and sweet.

Today, I am gong to share with you my favorite roasted butternut squash.  ( which is a take off of one of my first posts EVER, Butternut Squash Bruschetta)


Spicy-Maple Roasted Butternut Squash is the perfect combination of spicy, sweet and salty.  I also added walnuts towards the end of the cooking process to add some CRUNCH to this mixture.  I made this as a side dish to go with dinner, but I used the leftovers as a salad topping for a few lunches as well.



1 butternut squash, Peeled and Cubed

2 tablespoons of olive oil 

2 tablespoons of maple syrup 

1 teaspoon of Red Pepper Flakes ( or more if you like spice) 

2 garlic cloves, minced 

2 teaspoons of salt 

a handful of walnuts 

Procedure: In a measuring cup or bowl, mix together olive oil, maple syrup, pepper flakes, garlic and salt.   Pour the liquid over the cubed butternut squash and toss.   Roast the squash in the oven at 400 degrees for 35 minutes, or until you get your desired consistency.  Add the walnuts to the pan and cook for an extra 10 minutes.



My mom and I are planning on making this squash for our Thanksgiving feast!  But seriously guys, you need to try this.  This dish pairs REALLY well with goat cheese, if you want to use it on top of a salad.


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