As I first mentioned after my community supported agriculture post, I am writing a “Musings from a CSA Shareholder” series. This series offers recipes featuring seasonal crops found in the garden, at the farmer’s market, and/or included in CSA shares during the summer months. Previous posts featured recipes for zucchini chips, raspberry lemonade, escarole salad, roasted potatoes and leeks and savory watermelon salad.
Today’s recipe features butternut squash. Butternut squash, a harbinger of autumn, serves as the perfect ingredient to spotlight as my “Musings from a CSA Shareholder” series concludes. Enjoy this recipe for butter-“nutty” squash with maple syrup as the summer comes to a close, and the foliage welcomes us to the new season of fall!
Butter-“nutty” Squash with Maple Syrup
1 large butternut squash (peeled, deseeded, and cubed)
1/4 cup 100% pure maple syrup
1 tbsp. salted butter
One handful of roasted, unsalted pecans (chopped)
Kosher salt and black pepper to taste
Add cubed butternut squash to a medium-sized boiling pan.
Next, cover the cubed butternut squash with water.
Bring to boil until tender. Drain. Add maple syrup, butter, Kosher salt, and black pepper.
Mash to desired consistency.
Transfer to serving dish. Finish by sprinkling roasted, unsalted, pecans on top. Enjoy!
Wondering what to do with the butternut squash seeds? Roast the seeds, and enjoy their crunchy texture on top of the butter-“nutty” squash with maple syrup, or simply grab a handful for a snack!
What are your favorite recipes featuring butternut squash?
Until Next Week…Plan Well, Pack Well, Live Well,