Cinnamon-Maple Squash

Until recently I had never tried squash before. It was just one of those vegetables that flew under my radar. After spending an afternoon decorating for Fall with gourds of various sizes and shapes, it occured to me I should try it some time. Knowing that squash is kin to pumpkin, I decided to treat it as such and bake it with my favorite pumpkin accompaniments like maple syrup and brown sugar. I was relieved to find that it turned out perfect! A sweet and simple Autumn side dish that would fit in nicely on any dinner table.

Tips:

• A "medium" squash should be about 2-3 lbs.
• A sturdy vegetable peeler or paring knife works just fine for peeling squash.
• Don't skip the step where you stir the mixture after 30 minutes of cooking. If you do, the sauce may burn.

Cinnamon-Maple Squash

1 medium butternut squash, peeled, seeded and diced

5 tablespoons butter

1/3 cup brown sugar, packed

1/4 cup maple syrup

1/2 teaspoon cinnamon

1/8 teaspoon salt

 

In a small saucepan, combine butter, brown sugar, maple syrup, cinnamon and salt. Simmer until butter has melted, stir well.  Toss with diced squash to coat. Pour mixture into a lightly greased baking dish. Cover with foil and bake in oven at 350 degrees for 30 minutes. Remove foil and gently stir mixture. Continue baking for an additional15 minutes or until squash is fork tender. Serve warm.