I’m gonna warn you…. this is really delicious.
And while it’s roasting in the oven? Your house will smell like pancakes. The maple syrup, grass-fed butter, and touch of cinnamon will smell so delicious, you will have a hard time waiting for the timer to go off. I was making this the other day for dinner, and the UPS man showed up to deliver something to my husband. While he was signing for the package, the guy said….”It smells really good in your apartment….” Ian cracked up and said, “I know man, that’s why I live here!”
I told you I won my husband with a warm pound cake, right? Well, even though I don’t make pound cakes anymore, I keep him coming home to me with yummy recipes like these. And before you go thinking, “Poor Ian, she won’t make him pound cake anymore!” –he’s in this gluten-free journey with me wholeheartedly. I know there are many husbands out there who are dubious of a paleo or gluten-free lifestyle, and he was at first.
But all it really took was a few good recipes of roasted veggies and some grilled pork chops for him to realize that a real food diet is really delicious, and most of the things we eat anyone would eat for dinner, and they would never even think “Hey – this is gluten-free. Where’s the bread I miss???” They usually just say, “Damn, Katy is a good cook!”
The first time I made this he said, “This is delicious – why have you never made this before?” Well, part of the reason was that I just made it up. I just cook on the fly, and I hardly use recipes, just putting in a little of this and a little of that. The other reason why is that Butternut Squashes are kind of a pain to deal with if you don’t have a game plan. Well, with a little practice and a few tools I solved that problem. You can see my tutorial from Monday here for “How to Tackle a Butternut Squash.”
Ok, got your squash all diced up? Great. Make this recipe immediately.
Cinnamon Maple Roasted Butternut Squash
2 medium butternut squashes, peeled and diced into large cubes
3 tablespoons of melted grass-fed butter (you can also substitute ghee, bacon grease, lard, or coconut oil)
2 tablespoons of Grade B Organic Maple Syrup
1 teaspoon of organic cinnamon
1 teaspoon of sea salt
fresh cracked pepper to taste
Toss all the ingredients in a bowl together until all the squash is evenly coated.
Roast on a sheet tray at 400 degrees for 45-55 minutes until cooked through and browned on the edges.