Roasted Butternut Squash

My husband and I get the CSA farm share each week from a local farm. We’ve been getting it for a year now. I am utterly impressed with each bag of produce we get! The best part about it is that everything you get is in season! It’s deliciously fresh and flavorful. You really don’t have to do much to it. I like to eat most of it raw or with a little seasoning to bring out the natural flavors. In this week’s basket, we got 4 small butternut squash. I absolutely LOVE squash. I decided to make it simple and pull in the flavors of fall.They can be quite temperamental when you go to peel and cut them. I’ve found the easiest way is with my vegetable peeler. I peel them and then cut each end off. Then I cut them in half right where the squash starts to round. That way I have a section that’s easily cut into chunks and then a section that needs to be seeded and cut. I dice the squash into about ½ inch pieces. Toss it all on the roasting pan with an onion (because we all know onion makes everything better) and add the brown sugar, maple syrup, olive oil, salt and pepper. About 5 minutes before it’s finished I toss in some craisins. They add a nice pop of flavor! Now for the good stuff! Let it bake and caramelize to chewy goodness. I like to toss it every now and then and taste as it cooks to make sure it’s the right consistency. Once you take it out of the oven it will be hard not to eat the entire bowl of squash!

Roasted Butternut Squash

4 small butternut squash
1 onion
1 tbsp brown sugar
1 tbsp maple syrup
2 tbsp olive oil
1 tsp salt
½ tsp pepper
1 C Craisins

Preheat the oven to 425. Peel the squash with a vegetable peeler. Cut the top and bottom off. Then cut in half where the squash starts to round. Cut the rounded section in half and scoop out seeds. Then dice into about 1/2 in cubes. Cut the onion into wedges. Toss the squash and onion onto the baking sheet with the oil, maple syrup, brown sugar, salt and pepper. Toss the veggies with your hands until they’re evenly coated. Roast at 425 for 40 min. Check every 15 minutes and toss with a spatula so the bottom doesn’t burn. The last 5 minutes add the craisins and toss with a spatula. Continue to bake until caramelized and tender. Enjoy!

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