Recipe: Easy Cinnamon Roasted Butternut Squash
- January 25, 2013
- by Melissa Lawrence
As part of our Fake Supermom series of recipes, I’m really excited today to feature a recipe from the Goddess of Baby Food herself, Catherine McCord of Weelicious.com. Although she is such a fabulous cook that I can’t legitimately call her a Fake Supermom like me, I’m nonetheless a huge fan of Catherine’s cooking philosophy because she gets kids involved in the cooking process (which is something I love doing. Plus I need all the help I can get!) and her recipes appeal to all ages. She always uses fresh and nutritious ingredients (and not too many of them!). Since it’s been so freaking cold here in New York this week, I thought I’d share one of her great comforting side dishes. For more of her family-friendly recipes, you can also check our her new cookbook, (hint, hint, for Valentine’s Day, dear hubby!)
Photo courtesy of weelicious.com
- 2 cups peeled and chopped butternut squash (about 1 small squash)
- 2 teaspoons canola or vegetable oil
- 1/4 teaspoon ground cinnamon
- 1 tablespoon maple syrup
- Preheat oven to 425 degrees F.
- Place the butternut squash on a baking sheet, drizzle or spray with oil and toss to coat well.
- Bake for 40 minutes or until fork-tender. Remove from oven, sprinkle with cinnamon and drizzle with maple syrup. Toss to coat, return to oven and bake an additional 5 minutes.
Catherine was having trouble getting her tots to eat squash (even though they loved it as babies) so she served this along with little dipping plates of maple syrup. The kids loved dipping the squash themselves.
What are your kids’ favorite cold weather dishes? Please share them in the comments below!
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