Cinnamon Roast Butternut Squash will make your kitchen smell like fall! Tossing the squash in cinnamon and maple syrup and putting it back in the oven for a few minutes add a heavenly sweet flavor to this already delicious fall vegetable.
I often get asked by people if my kids eat everything. Well, everything is a big word. I’m sure if I sat them down with a big plate of chopped liver and super stinky cheese they would opt to starve, but overall they’re both pretty good about eating a diverse range of foods. Still, that doesn’t mean there are not times of major protest.
Squash recently started showing up again at our farmers’ market and I’ve been buying and cooking it nonstop. I never give up on trying to get Kenya, Chloe, and Gemma to eat it, but for about two weeks I was met with the same turned up noses and choruses of “I don’t want it” and “I don’t like that”. Then one night, I had an idea. I pulled the kids’ stools up to the kitchen counter and told them they were in charge of making this dish. I put some diced squash on a baking sheet and let them toss it with a bit of oil. Then a few minutes before it was ready I let each one go nuts with the cinnamon shaker before having them pour on a good amount of maple syrup and use their “pinching fingers” to sprinkle on a bit of salt. Minutes later the kitchen smelled like just how you’d imagine fall should.
Yet even after all that, they still resisted eating their creation. I don’t like to push them, so instead I put out two little dishes drizzled with a touch of maple syrup (my husband claims it was more like a full pour, but who’s counting) and suggested they try dipping their squash into it. Four helpings later, Kenya declared that he loved butternut squash and has requested it several times since.
The moral for me? Just when you think it’s time to give up on your kids’ tastes and throw in the towel with a certain food, it’s always worth one more try!
Cinnamon Roast Butternut Squash
- 2 cups butternut squash, peeled and chopped (about one small squash)
- 2 tsp vegetable or canola oil
- 1/4 tsp ground cinnamon
- 1 tbsp maple syrup
- Preheat the oven to 425°F.
- Place the butternut squash on a baking sheet, drizzle or spray with oil and toss to coat well.
- Bake for 40 minutes or until fork-tender.
- Remove from oven, sprinkle with cinnamon and drizzle with the maple syrup. Toss to coat.
- Return to oven and bake an additional 5 minutes.