By Katie Workman
Peeling fresh butternut squash is easy if you have the right peeler, like the 5-in-1 peeler from Prepara. It can strip, shred, peel, and grate, so it truly deserves a pace in your kitchen drawer; a real multipurpose tool.
This squash gets beautifully caramelized in the oven, and holds its own on any holiday table thanks to a glaze of butter and maple syrup spiked with cinnamon and cayenne, plus good old salt and pepper. It’s perfect for Thanksgiving, Hannukah, Christmas, and any festive dinner…or it can turn a store-bought rotisserie chicken into a real fall or winter feast.
1 large butternut squash (about 3 pounds), peeled, seeded and cubed
2 tablespoons unsalted butter, melted
2 tablespoons maple syrup
½ teaspoon ground cinnamon
Pinch ground cayenne pepper
Kosher salt and freshly ground pepper to taste
Preheat the oven to 400°F. Place the squash on a rimmed baking sheet, drizzle over the melted butter and syrup, then sprinkle over the cinnamon, cayenne, and salt and pepper. Toss to combine. Spread out in a single layer on the baking sheet, allowing space in between the cubes when possible.
- Roast for about 15 minutes until tender and lightly browned on the bottom. Use a spatula to flip the squash (it won’t all be perfectly flipped; that’s okay!) and spread it back out on the baking sheet. Roast for another 15 until it is caramelized in spots and very tender. Serve hot or warm.