Aunt Jeni’s Spicy Squash
This was named by my twin nephews when they were five.
Ingredients
- 1½ pounds butternut squash
- 1½ pounds sweet potatoes
- 1 stick salted butter
- 1 cup finely-diced yellow onion
- ½ cup maple syrup*
- ½ teaspoon cayenne pepper**
- ½ teaspoon salt (I prefer pink Himalayan)
- Chopped parsley (optional, for plating)
Notes
Preheat oven to 425.
Peel, halve, and remove seeds from the butternut squash.
Place squash cut side down on a parchment paper-lined cookie sheet and bake until browning, about 25 minutes.
At the same time, put sweet potatoes in the oven and bake until you can stick a fork into one easily, about 30-40 minutes, depending on size.
When sweet potatoes are done, remove skins and place in a large mixing bowl with the squash and set aside.
Melt one stick of salted butter in a medium saucepan.
Add onion and cook until translucent, over medium heat. Add the maple syrup, cayenne pepper, and salt to the onions and butter.
Once combined, pour mixture over squash and sweet potato mixture.
Mash together well or for less chunks, blend the mixture in a blender, with an electric mixer or immersion blender.
Put entire mixture in a baking pan and bake for 25 minutes or until top is lightly browned.***
Garnish with fresh parsley when serving.
Recipe notes:
*You can modify the sweetness by increasing or decreasing the maple syrup quantity.
**If you prefer less or more heat, you can modify the cayenne accordingly.
***This dish can be made several days in advance. If not serving until later, wait to do the last step until you want to serve the dish.
Serves 8-10
Gluten-free (and vegan, if you substitute butter with a non-dairy butter).
