This Blistered Edamame with Rosemary and Garlic is inspired by a restaurant local to my house that serves the most delicious sautéed edamame. The first time I ate it, I knew I had to recreate it and I also knew just how easy it would be. Happily, I was right.
My Chili Caramel Brussels Sprouts are an adventure in flavor, featuring a stunning umami glaze and picture perfect caramelization that makes me want to stand over the stovetop and finish them all by myself.
I love Delicata Squash for its cute scalloped edges and its vibrant orange color, but I especially love it for its buttery texture and sweet, nutty flavor. Delicata squash are smaller than other varieties such as spaghetti squash or your traditional pumpkin, and subsequently a recipe will require two or three of them in order to replace one larger-sized option. But, compared to its larger relatives, Delicata is a breeze to slice and is an excellent choice for roasting because it cooks up tender yet holds its shape nicely. It’s a great addition to fall salads, but one of my favorite ways to serve it is this Roasted Delicata Squash with Cinnamon Maple Butter. It makes for a healthy addition to any Thanksgiving spread and the kids are sure to devour it!
If you’re in need of some more delicious holiday-ready sides, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.
Step 1. Preheat the oven to 425ºF. Line a baking sheet and prepare your squash: Using a heavy chef’s knife, cut each squash into one inch wide rings. Scoop out the seeds and strings and place on the baking sheet.
Step 2. Add the maple syrup, cinnamon, and salt to the melted butter and whisk to combine.
Step 3. Toss Squash with the maple cinnamon butter and salt.
Step 4. Place the squash in the oven and bake until tender, about 20 minutes, flipping over halfway through.
Step 5. Sprinkle with flaky salt on top before serving and serve it hot.
Step 6. Enjoy!
It is fast, easy and delicious!
It’s the perfect vegetarian, gluten free and refined sugar free addition to any holiday spread
Delicata squash is much easier to slice than other larger varieties
The oven does all the work and the kids will love how sweet and tender it is!
Butternut Squash and Roasted Garlic Soup (Vegan, Gluten Free, Dairy Free)
Hasselback Butternut Squash with Maple Sage Butter, Red Chile and Pumpkin Seeds (Vegan, Gluten Free)
Squash Pasta with Sage Lemon Butter
If you make my Roasted Delicata Squash With Cinnamon Maple Butter, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
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If you’ve been here for a while, you know that I don’t tend to go heavy on the Thanksgiving food posts. This is not because I don’t love Thanksgiving, I do.
It is because, of all the holidays, I find Thanksgiving to be the one where most of us like to stick to tradition. Therefore, I post recipes like this Hasselback Butternut Squash with Maple Sage Butter, Red Chile, and Pumpkin Seeds where I show you how to think of classic foods in a new way.
Most of us are familiar with butternut squash, particularly in soup or mashed into a puree. Here are some reasons why I love this take on butternut squash for Thanksgiving, or any fall dinner.
If you want more inspiration for delicious Thanksgiving sides, make sure to check out these recipes here as well!
If you make this Hasselback Butternut Squash, and I hope you do, please leave me a comment here or post to Instagram and tag me. I love to hear your feedback and share your creations!
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