Quickly, before we begin, I needed to let you know that today is the LAST day of Amazon Prime Day! That means that it’s the PERFECT opportunity to reexamine your kitchen appliances/pots and pans, and see if any need a little…TLC. Here’s what I bought today on Prime Day….
The Cuisinart “Everyday Pan” — and I am PUMPED!
But I also saw that there’s a deal for $250 dollars off a Vitamix!!! Which — Steven has one, and even compared to my Ninja, there is NO COMPARISON. A Vitamix is worth every single penny.
Lastly, if you don’t own a good Chef’s knife, I highly highly encourage you to get one. Not only is a dull knife the most dangerous thing in the kitchen, but a high quality chef’s knife is the number one thing that will not only make cooking easier and more enjoyable, but more efficient and safer. (I mean, it is imperative for cutting a squash in tonight’s recipe.) I found this phenomenal knife for 20% off today!
(And just as a quick disclaimer, anything you purchase after clicking my link, gives me a small commission, at no extra cost to you. So thank you, it is a free and easy way to support this blog!)
OK – onto tonight’s recipe!
Butternut Squash.
The intimidating cousin of the beloved pumpkin, that, aside from soup or a store-bought ravioli, most people don’t know how to cook with.
Well, friends. It is one of my personal favorite veggies.
And I have got a delectable recipe that showcases its majesty…and just in time for fall.
Introducing my Cinnamon Butternut Mash.
Sweet and savory, my Cinnamon Butternut Squash Mash is absolutely divine! It tastes like pumpkin pie!
Nutty and creamy butternut squash, mashed with warm cinnamon, brown sugar, and just the right amount of butter. It is, in a word, perfection. You won’t believe it’s healthy. (It’s gluten free and vegetarian!)
And of course, I have the “Caralyn version” — that is Specific Carb Diet and Keto friendly, so do not fret!
Either version, I promise you will never look at a butternut squash the same again!
Here’s What You Need! (Serves two)
1 butternut squash, halved, seed removed (reserve)
2 Tbsp EVOO, divided – 1 Tbsp per half rubbed on the inside flesh before baking
Pinch of salt
Normal version:
1 Tbsp butter
1/2 tsp cinnamon
1 Tbsp brown sugar
SCD version:
1 Tbsp Almond butter
1/2 tsp cinnamon
1 Tbsp honey or stevia
Tools:
Baking sheet
Nonstick Tin Foil
Good Chef’s Knife
Carefully cut the top and tail off your butternut squash, so you can safely stand it on it’s end, and carefully slice it lengthwise. (Again, please use a sharp chef’s knife.)
Scoop out the seeds, rub the inside with olive oil and salt, and place it cut-side-down on a tinfoil-lined baking sheet. Bake for 1 hour at 400 degrees F, or until tender.
For the last 20 minutes of baking time, I like to add the reserved seeds with a little salt to the pan so they bake and become nice and toasted.
When it’s done baking, carefully scoop out the flesh of the squash, and mash with the back of your fork. Mix in your butter or almond butter, cinnamon and sweetener of choice.
Serve, garnished with your toasted pumpkin seeds!
Oh my gosh, when I say this tasted like Thanksgiving dessert on a plate, I mean it! it was SO SO delicious!
Warm and nutty, sweet and spicy — I wanted to bottle it up and make a candle out of it! 🙂
The texture was so delicious – it almost had a pudding-like quality. Reminiscent of cookie dough.
It made me dream of all the yummy food we’ll have having come Thanksgiving!
And it’s so good for you! With so much vitamin A and fiber. It’s a high-quality side dish that will have you singing for its supper.
So give this a try! I promise you’ll love it! In fact, I used to make a cold version of this for lunch almost every day several years back, but with cashew butter instead of almond butter. It was my favorite food!
Until tomorrow!
CARALYN’S COOKING CORNER!
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3 responses to “Cinnamon Butternut Mash – The Perfect Fall Side Dish”
Just a heads up, if you haven’t had the chance to try it yet, delicata squash. It is mind blowingly awesome roasted. I have delegated an entire plot in my garden to growing it next season. I highly recommend it.
Fall, by far my favorite season, even more so with recipes like this! Thanks!
Oh so YUMMYY! I need to try this soon! Blessings to you guys! <3 xx