Roasted Cinnamon Squash Recipe

Photo c/o Cooking Light

For all you Canadian blog readers out there, here is a Thanksgiving recipe worth trying! There's something about cinnamon that says harvest feast to me, and so I love the addition of it here in this roasted squash recipe. Adding just a hint of sweetness can go along way, you could experiment with adding a little bit of brown sugar instead of the honey (like maybe a teaspoon or so). I would also go so far as to adding nutmeg to this recipe too; the two flavors are very complimentary to your palate, and your home as well. 

Do your guests and family a favor and cook this roasted cinnamon squash recipe up instead of the traditional whipped potatoes perhaps?

 Ingredients: 

1 large butternut squash (peeled and cubed) 
1/4 cup pure maple syrup or honey
2-3 tablespoon of olive oil 
3/4 teaspoon of cinnamon 
pinch of nutmeg
1/4 teaspoon of salt

You could spice these up a bit too, by omitting the cinnamon and adding brown sugar, cayenne, garlic, and onion powder, but if you want sweet go with the ingredients listed above. 

Directions: 

Preheat the oven to 400F. 

Toss the squash in a large bowl with the maple syrup or honey and oil. 

In a small bowl stir the salt, nutmeg and ground cinnamon together. Sprinkle the cinnamon-salt mixture over it, the squash to coat. I cover my mixing bowl with a lid and shake them, but you could use a plate to cover the bowl, or just use a silicon spatula to stir them around to coat. 

Arrange the prepared squash in a single layer on a foil-lined baking sheet, roast, stirring once, for 35 to 40 minutes, until the squash turns golden brown. 

Serve hot or at room temperature. 

Makes 6 to 8 servings.

Happy Thanksgiving Blog Readers! 
What are you thankful for?

**Recipe adapted from About.com original recipe can be found here: http://frenchfood.about.com/od/sidedishes/r/Cinnamon-Squash-Recipe.htm