Happy Monday, friends! This month went by quickly with the radio silence over here on el bloggo. The time has rolled around for another edition of Secret Recipe Club!!
Members of the Secret Recipe Club are assigned a blog each month. Who has who is a secret until reveal day (today!). The mission is to choose a recipe from the assigned blog, make it, and share it!
This month I was assigned Angel’s Homestead, a blog by April, who happened to be the owner of the Secret Recipe Club until recently! Since April is such an important part of the Secret Recipe Club, I was thrilled to be assigned to her blog. April had a little hiccup with her blog recently, and is in the process of migrating her blog over to a new host. Because of that, she only has a few recipes on her new site. But that’s no reason not to visit– there is still lots of good stuff over there!
April lives on a 3-acre homestead (jealous!) in Indiana during the warmer months and starting this year will be living the RV life in Florida in the winter. I’ll be interested to see what kind of cooking adventures she has in her RV!!
Last week when I went to check in on April’s blog, I saw she had posted a new recipe for Cinnamon Roasted Butternut Squash. That immediately got me in the fall mood and I decided to try it! April mentioned that she decided to cook her squash this way because she always roasts sweet potatoes with this method. Well, roasted sweet potatoes are one of our FAVORITES!
April also mentioned a tip I learned a year or two ago, which has changed my life. I used to hate cooking butternut squash because they are impossible to cut through and I’d nearly kill myself in the process. Well, if you put the entire squash in the microwave for about 5 minutes, turning once halfway through, it softens up just enough to make cutting it a cinch!
- 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 6 cups, cubed)
- 2 tbsp olive oil
- 2 tbsp coconut sugar (or brown sugar)
- ½ tsp cinnamon
- ¼ tsp sea salt
- Preheat oven to 400 degrees.
- In a large bowl, toss together all ingredients.
- Pour onto a nonstick baking sheet and evenly space squash pieces.
- Roast squash for 25 to 35 minutes, tossing the squash halfway through the cooking time, until the edges are browned and squash is tender.
The squash came out great. It made the house smell FANTASTIC, and was perfectly tender and sweet. Next time I think I might add a little cayenne for a real sweet ‘n spicy kick. I’m definitely in full holiday mode now and cannot wait until Thanksgiving rolls around. This would be a perfect side to your turkey!