yield: 4 - 6 Servings | prep time: 10 Minutes | cooking time: 20 minutes
This simple butternut squash recipe is delectable; simple, spicy and a little bit sweet. If squash is unavailable, yams or sweet potatoes may be substituted. Both squash and potatoes pair well with chipotle powder, which made from dried, smoked jalapeno peppers. It has a rich, full flavor that adds a good kick without being overwhelmingly spicy. If chipotle powder is not available, try other dried peppers or pepper mixes.
- 1 medium butternut squash
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 - 1/2 teaspoon chipotle powder
- 2 teaspoons maple syrup
- Trim the stem and blossom ends from the squash. With a sharp knife, cut it into manageable size pieces to trim. Then remove skin and cut the meat of the squash into cubes--until you have about 4 cups of cubed squash.
- Heat the olive oil in a large skillet over high flame until hot, but not smoking. Add the squash and toss to coat with oil, then reduce heat slightly and continue to cook, tossing frequently, until much of the squash has begun to brown.
- Lower the heat to medium low and add the salt and chipotle powder. Cover and cook, tossing occasionally, until the squash is tender, about 15 minutes.
- Stir in the maple syrup and raise the heat slightly to crisp the squash as you allow it to cook for another couple of minutes. Turn out into individual or one large serving dish. Serve piping hot.