Of all days this week, I chose the worst day to spend in the kitchen. Inspired to create and blog again, I had a few recipes on my agenda this weekend, two of which required turning on the oven. While it may be fall, officially, summer is sure being stubborn around here. Despite my efforts of making it feel like fall by wearing a light weight long sleeve tee, roasting squash, and pulling out the fall decor, the weekend ended on a high note with temps of 100 degrees today, oy! I plan to fully immerse myself in the autumn spirit next weekend (fingers crossed, temperatures are expected to drop when October arrives).
Turning on the oven to 400 degrees while attempting to keep the house cool with the AC blasting was not the smartest economic choice, but as least I have flavorful squash to add to salads this week, and a new recipe to share with you.
This recipe couldn’t be any easier with just four ingredients (five if you count the salt). Give yourself a few minutes to chop the squash and preheat the oven, and you’ll have a golden side dish in less than an hour. The maple syrup caramelized on the individual pieces of squash paired with a light kick from the chili powder is that can’t beat sweet and spicy duo.
Let me know if you give this recipe a try!
- 1 butternut squash, peeled & cut into cubes
- 1-2 Tbsp. pure maple syrup, depending on desired sweetness
- 1 Tbsp. coconut oil
- 1 tsp. chili powder
- pinch of sea salt
- Preheat oven to 400F degrees.
- Peel butternut squash and cut into bite-sized cubes; place squash in a mixing bowl.
- Pour maple syrup and coconut oil over the squash; toss to coat. Season with a pinch or two of sea salt.
- Place squash on a parchment lined baking dish.
- Roast for 20-25 minutes, stir. Roast for another 20-25 until edges are golden brown.
