Maple-Cinnamon Butternut Squash

I was craving comfort food, so I made a skillet-roasted chicken with mushrooms and roasted asparagus for dinner on Sunday night. I made this easy baked maple-cinnamon butternut squash recipe, which is something my mom made when I was a kid, and I always loved it. I like to eat it straight from the squash, but you can also scoop it out and serve it like mashed potatoes. We all enjoyed this maple-cinnamon butternut squash recipe, and I thought it paired nicely with the rest of the meal.

Maple-Cinnamon Butternut Squash

Ingredients:

• 2 butternut squash, halved lengthwise and seeded
• Butter, to taste
• Real maple syrup, to taste (I used about 1 tablespoon on each)
• Cinnamon, to taste
• Sea salt, to taste

How to Make Maple-Cinnamon Butternut Squash:

Preheat the oven to 350 degrees.

Slice each squash lengthwise in half. Scoop out the seeds, rinse, and pat them dry.

Spread a little butter over each squash half.

Drizzle some real maple syrup on each, to taste, then top with a little ground cinnamon.

Place the squash cut-side up in a deep baking dish(es), and add enough water to cover the bottom.

Cover with foil and bake for 45-50 minutes or until fork-tender.

Remove the foil and turn the oven to broil so you can brown the tops of each squash–watch carefully so it doesn’t burn.

Remove from the oven and season with a bit of sea salt, to taste.

You can slice into chunks or scoop out the flesh and eat it like mashed potatoes–whatever suits your fancy.

Serve and enjoy.