This post should really be called “That Time I Tried To Peel a Butternut Squash and Nearly Chopped Several Fingers Off.” Actually, that’s a bit wordy. I like what I went with.
Really, though, I could not figure out a good way to peel the squash. First I tried using an actual peeler, but I kept nearly peeling my finger. Then I tried to cut it off and kept slicing off the nice squash flesh. I did end up going the knife route, but really focused on slicing as thinly as I could. I still lost some squash, but my fingers are intact and that seems like the more important of the two.
Especially since I made this before Halloween and my costume required all ten fingers! I love Halloween and went so far as to buy my costume all the way in the beginning of September. Admittedly, it was part excitement and a LARGE part costumes-are-cheap-two-months-out. I think I got mine for something like 25 or 30 percent off. In case you didn’t already skip to the photo below I went as Mary Poppins. I had a little medicine bottle, spoon, and her trademark umbrella. Plus, the costume, of course! I hated the Blossom hat it came with, but wore it anyway. Looking at this photo, I think I made the right choice.
I’m sad Halloween is over but now I get to enter my favorite season of the year!! I’m even MORE EXCITED this year because I found out that my family is hosting Thanksgiving for the first time. Usually we would go to both of my grandparents’ houses in one day and be more stuffed than the turkey. I’m so excited we’re doing things differently this year. I already told my mom that I will be making all the sides, because sides are obviously the best part of a meal and cooking a turkey scares the bejeezus out of me. I probably will make this butternut squash for Thanksgiving because it’s delicious. I already love butternut squash, but then when you add maple syrup and sea salt it is practically impossible to stop eating. Added bonus, it’s a total cinch to make!
Maple Roasted Butternut Squash
1 medium butternut squash, peeled and chopped
1/2 cup pure maple syrup
Preheat oven to 400 degrees.
Prepare a baking dish with parchment paper. Spread the squash out on the baking dish and drizzle with olive oil. Sprinkle with sea salt and toss. Bake for 30-35 minutes, until the squash is tender. Drizzle with the maple syrup, toss, and bake for another 2-3 minutes. Serve warm.