Fall is upon us.
Cool sweater weather. The smell of smoke rising from a flue…or from an evening campfire. Leaves the colors of the rainbow dance above my head and crunch below my feet.
And fall food? Yummo! My Momma’s spicy chili, a crock pot full of grass-fed meat and fresh root veggies from the tired garden, and (of course) pumpkin everything (like my best EVAH pumpkin nut bread).
Oh, and squash.
Loads of squash!
So, how about a recipe for maple roasted butternut stars that will surely be a hit in your home with adults and kiddos alike?
Oh, it needs to be easy, too? No problem. My bestie (Kalika from Kalika Fortin Music) created this lovely butternut squash recipe last year for her family. Total hit. Home run!
If you love fall like I do and love fall foods and love butternut squash and love whipping up unique recipes for your family (that are easy!)…you are in the right place!
- 1 butternut squash
- 1 T ghee* (next to making my own, this is BY FAR my favorite grass-fed ghee)
- 1 T maple syrup (organic, grade B, *real* maple syrup)
- 1/8 t cinnamon (non-irradiated & organic cinnamon)
- 1/8 t salt (*real* salt)
- pinch of nutmeg (this nutmeg has great flavor to be already ground)
- coconut oil for greasing pan (THIS is my fav. coconut oil)
*coconut oil can be substituted for ghee
- Preheat oven to 350 degrees.
- Cut off the long end of a small butternut squash.
- Using a sharp knife, remove the peel.
- Slice into 1/4″ thick circles.
- Using a cookie cutter, remove shape (my small squash yielded 14 stars).
- Oil a glass baking pan with coconut oil.
- Mix together melted ghee, maple syrup, spices, and salt.
- Dip each star into mixture and place in pan.
- Bake for 15 minutes.
Bonus treat: You can roast the seeds at 375 degrees for 15 minutes. The remaining squash can be mashed with butter or made into a delicious soup.
An easy, nutritious, and super fun way to win over the family (and your own tastebuds)! Yay!
Until next time…