Butternut Bliss

My going local meal this week was less of a meal and more of a dessert.  My husband is out of town and I just felt like keeping it simple.  But now that I think about it, I ate predominately local foods most of the day snacking on lots of the goodies I picked up at the farmer’s market this morning like some delicious applesauce from one of the apple orchards.  

The weekly local meal was a local veggies salad with spicy muslin, red onion, zucchini, and shredded cheddar with a bowl of Indian Tomato Soup that I had made a few weeks ago and had frozen.  For the soup, I used almost all local ingredients taking advantage of the last of the tomato season.

The focus of the local meal this week though was the dessert.  I have lots of squash sitting around my kitchen now since expanding my squash repertoire during our going local week, so I wanted to try something new.  I found a great recipe for a simple butternut squash dish that I suppose could be served as a side dish or a dessert. It incorporates two ingredients that are in abundance this time of year in the northeast: squash and maple syrup.

Butternut Bliss

Preheat oven to 350.  Peel and chop the butternut squash.  In a large bowl combine the squash with about 1/4 cup pure maple syrup, add a couple teaspoons of pumpkin pie spice, and a pinch of salt.  Toss everything together to coat evenly.  Spread mixture into an 8×8 baking dish and pop it in the oven for 30 minutes or until cooked through. 

I thought it tasted great as is, however you could add chopped pecans, a little dollop of whipped topping or even a little organic vanilla ice cream to top it off.

This recipe is from “Raw Food Life Force Energy” by Natalia Rose.

Posted in Going Local by Liz on October 27, 2007 | Permalink | No Comments

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