Thanksgiving is upon us, and I can't think of anything more suitable than squash to serve with your turkey and ham for the big day! It's the perfect side dish without being uber-Thanksgiving traditional. I talk about having a not-so-traditional Thanksgiving in 4Memphis Magazine this month. Go pick one up if you live in Memphis. If not, check out the story here:
- 1 large butternut squash
- 2 medium acorn squash
- Olive oil
- Kosher salt
- 3 tbsp maple syrup
- 1 tsp cinnamon
- Pinch red pepper flake, to taste
1. Heat oven to 450 degrees. Peel the butternut squash. Cut off the rough ends then cut in half lengthwise and scoop out the seeds with a spoon. Cut each half into two shorter halves then cut into 1 inch sticks and moons. Cut the ends off the acorn squash then cut in half lengthwise and scoop the seeds out with a spoon. Slice into 1 inch moons.
2. Place all the squash on a large sheet pan lined with foil. Drizzle olive oil evenly over the squash then sprinkle with plenty of salt and pepper. Drizzle the maple syrup and sprinkle the cinnamon and red pepper flake. Toss together with your hands until all squash is covered in the oil and spices.
3. Roast in the oven for 15 to 20 minutes or until the squash is slightly soft and caramelized.