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’s Fresh Strawberry Muffins look amazing, as does her Southern Fried Chicken— something I have never been able to master!
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!
Dorothy at Shockingly Delicious says
Beautiful tip on the butternut — cutting is so hard unless you know this tip!
Thank you so much for your sweet comments Jess! Yes, it has been a HUGE pain trying to get my blog back up and running on it’s new site, thank you for being so understanding about it. You did a fantastic job on the butternut squash, it looks like it turned out perfectly. Happy reveal day! 😀
Lauren Everson says
I bet this would be great with sweet potatoes too!
Emily @ Life on Food says
This screams Fall. I love it. Happy Reveal Day!
Wendy, A Day in the Life on the Farm says
Thanks for the tip on cutting butternut squash. I am definitely going to try that out. Perhaps to make this delicious sounding recipe!
Kim (Feed Me, Seymour) says
Oh my goodness, I adore butternut squash. This cinnamon roasted version looks amazing. I have all the ingredients, perfect!
Looks delicious! Perfect for fall. I love the tip for cutting the squash.
Rebekah @ Making Miracles says
That looks fantastic – I can smell it through my screen! 🙂 Great pick for reveal day!
Gayle @ Pumpkin 'N Spice says
This dish sounds incredible, Jess! I love that you used butternut squash instead of sweet potatoes. And the cinnamon sounds like the perfect touch!
Love her blog, felt sorry for all the troubles she went through with it…. can you imagine?
You picked my favorite type of side dish for this time of the year, what a great twist to add cinnamon…
No I can’t. I’ve had a few hiccups here and there and nearly lose my mind… but luckily I have been able to fix them/recover everything every time. I would be SO bummed out if I had to move everything at this point! 🙁
Natalie @ Tastes Lovely says
I am so happy fall is here, and it’s time to start making things with pumpkin and squash. These cinnamon roasted butternut squash sound delicious!
Lynn @ Turnips 2 Tangerines says
This recipe screams Fall has Arrived:) Great SRC choice~
Amy @ Fearless Homemaker says
This looks fantastic and I love your tip about softening it a bit in the microwave, too! Brilliant. =) Great choice for the SRC!
Annie @Maebells says
I have had butternut squash, but I don’t think I have ever actually cooked with it. I see it every year and never get it! I love this roasted version. I bet the cinnamon smells amazing while it is cooking!
This sounds like a delicious side dish. And what a fantastic tip! I eat my fair share of squash in the fall and winter, so I will be sure to give that a try! Great pick this month 🙂
These looks yummy, and since you’ve never steered me wrong before, I bet it’s good! How would you serve this? Just as a side dish to something else? It’d be crazy to eat alone, right?
Oh my goodness Jess, thank you so much for not only choosing such a fabulous FALL recipe but also for the hint to go along with it! – about making it easier to cut into a butternut squash! Brilliant!!!! Gorgeous pictures (as always) to go along with your lovely post. Happy SRC Reveal Day to you! 🙂
susan @ the wimpy vegetarian says
I’ve practically killed myself, or at least lost a few fingers, from chopping the top and bottom from b-nut squash! Thanks so much for the tip. I had no idea, but it makes perfect sense! And I love the simplicity of this recipe – I’m definitely making it!!
A FABULOUS Autumn recipe Jess and such a lovely colour too! GREAT SRC pick for this time of year, Karen
Karen @ Karen's Kitchen Stories says
Great tip on the cutting of the squash! I’d probably nearly kill myself too. I’ve been wanting to cook butternut squash but never have. Thanks!
Thanks for the handy tip on preparing butternut. I’d never have thought to pair it with cinnamon – looks delicious! Great SRC pick
nicole @ I am a Honey Bee says
Perfect pick to kick off fall! AWESOME
[email protected] says
Love that tip for cutting butternut squash! You may have saved my fingers. I’ve had some close calls!
This roasted butternut squash looks delicious! I bet the cinnamon makes it smell wonderful!
Nicole @ Waterloo, with Love says
What a perfect fall recipe! Love the simplicity of this recipe! I’m starting to notice that squash and pumpkins are slowly disappearing from grocery stores already…. nooooo!!! haha
Really!?!? Nooooo!!! That’s so sad!!