Mmmmm, winter squash and maple; these two were made for each other. There is the traditional pairing of acorn squash baked with maple and butter. Even picky vegetable eaters will partake in that dish because it is like having pie filling for dinner. Another option that my family loves is to cut butternut squash into French fry shapes and bake them until tender and caramelized. During the last five minutes of cooking, they get tossed with maple, chili powder and cumin. They turn out sweet and mildly spicy and are perfect next to a juicy pork chop. (For a smoky version you could try the Pecan Wood Smoked Maple Syrup).
Maple Chili Squash Fries
- 1 medium sized butternut squash
- 1–2 tbsps vegetable oil
- 1-2 tbsps Sugarmaker’s Cut or Pecan Wood Smoked Maple Syrup
- 1 tbsp butter
- 1 tbsp chili powder (mild or spicy, your choice)
- 1 tsp ground cumin
- Salt and pepper
Preheat an oven to 375 F. Peel the butternut squash and remove the seeds then carefully cut it into baton or ‘French fry’ shapes. Toss with enough oil to lightly coat them and place them on a baking sheet in one layer. Place in the oven and bake for about 20 minutes or until bottoms start to brown. Remove the tray from the oven and turn the squash to brown on the other sides then return to the oven for another 10 – 15 minutes. Just before they are done, remove the tray from the oven again and toss the fries with the butter, maple and spices. Return to the oven one last time and bake for five more minutes. Serve immediately. Serves 4
