Ah, butternut squash…one of the least appreciated squashes. And honestly that’s saying a lot, since I’ve discovered that squashes are some of the least appreciated vegetables! My totally unscientific survey of a bunch of random people that I know put the “like” factor for squash somewhere between slushy street water and the food you find under your couch cushions. I guess I’m just on the cutting edge of squash-loving!
This recipe came out of a desire to have something sweet to accompany those extra spicy dishes that I have a tendency to make during the colder months. With all the colds and sinus issues, I can’t taste a lot of food during the winter months, so I tend towards very strongly flavored food. I’m also looking for something with a little “heat” to help warm me up during those months. But that requires that some of the side dishes that I serve calm the fires in our mouths. This is one of those recipes that pairs well with spicy chili, fragrant stews, and similar dishes.
This recipe calls for Sugar Free Maple Syrup (I prefer Maple Grove Farms Vermont Sugar Free Syrup
Make it a great day in your kitchen!
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