Butternut Squash with 5 spice, maple syrup, white pepper and parsley from My Kitchen Wand

Roasted Butternut Squash with Five Spice, Maple Syrup, White Pepper & Parsley

2021 started with the loss of about 10 pictures from several posts I was preparing for January (several for this recipe). May that be the only hiccup as we get back on track.

There was a need to use up two small butternut squash last weekend. They had been all alone and forgotten in the previous holiday food preparation. Squash is considered one of the “Three Sisters” in Native American traditions. The stories of the sisters vary from tribe to tribe. Some are about loss and recovery, others are part of creation myths. The underlying message being that the sisters, squash, corn and beans, support each other and belong together as they grow in your garden. If you would like to know more click here.

Roasting squash brings out the sweetness of the fruit. I know, we think of it as a vegetable just like tomatoes, eggplants, avocados and cucumbers. It is low in calories and full of vitamins, minerals, fiber, and antioxidants.

As I went hunting in the spice cabinet, I was “nudged” to try 5 spice along with a little white pepper. The spices gave a lovely little bit of heat for comforting winter meals and the entire dish promptly disappeared that night. (It was hard not to nibble while putting plates together.)

Butternut Squash with 5 spice, maple syrup, white pepper and parsley from My Kitchen Wand

You will need:

2 small Butternut squash, about 3.5 in diameter and 6 – 8 inches long are equivalent

1 Tbsp. olive oil

1 Tbsp. maple syrup

1 tsp.  sea salt

1/2 tsp. five spice mix

1/4 tsp. white pepper

1 Tbsp. finely chopped fresh parsley

Stop for a moment. Close your eyes and be still for a moment. Take a deep breath and hold it for moment. Release your breath, let your shoulders relax. Find your reason for the work ahead. Let your heart open and begin.

Preheat oven to 375 degrees F.

Peel and cube the butternut squash into 1 inch by 3/4 inch pieces. Place the squash in a bowl large enough to mix in. Add the olive oil, maple syrup, sea salt, five spice mix and pepper.

Toss or mix everything together and then transfer to a baking tray. Bake for 25 minutes before checking. Turn once. Add another 10 minutes if needed. Mine did. The size of the cubes just sort of happened and if you would like to make them smaller or larger, just watch the roasting and adjust your times as need be. The closer the pieces are in size the easier it is have all the pieces finished at the same time.

Transfer to a serving dish and sprinkle with finely chopped parsley. Serve, enjoy and as in all things, adjust for your families taste.

Butternut Squash with 5 Spice, Maple syrup, White pepper and Parsley from My Kitchen Wand

Posted in Savoury Items.