Maple-Glazed Spiced Butternut Squash

I keep getting magazines I didn't subscribe to.  It's some kind of promo being run in the area.  This recipe came out of Women's Health, which clearly needs a food editor.  Not all of the ingredients were listed, and the directions must have been trimmed for space.  I made some tweaks to make it a bit less spicy and not break out in a rash, but it was an excellent use of two of my tiny home-grown butternut squash.

This is a grilling recipe, which made more sense in a summer issue of the magazine.  In October, you can finish off the skewers under the broiler.  Or, skip the skewers entirely and just serve as a side.  In that case, you don't have to chop up the squash, just roast as halves or quarters.

I was hoping to have a couple more recipes banked before going on vacation.  Looks like there's going to be a gap before I get the wedding cake posted.  Only a few extra days.  I had a choice between packing the laptop or a cloak to wear at the wedding.  It's going to be 50º, so the cloak won.  Meanwhile, it's going to be lovely and mid-80s at home.

*1 large butternut squash
*1 tsp cinnamon
1 Tb olive oil
*1/4 tsp red pepper flakes
*2 Tb maple syrup
salt and pepper
*1/2 tsp dried oregano

1.  Preheat oven to 350º.  If skewering, soak wood skewers in water for at least half an hour (or use metal ones).  Cut squash in half and scoop out seeds.  Chop into 2-bite pieces, about 1-1/2" square.

2.  Toss butternut in a bowl with oil to coat.  Sprinkle with cinnamon and pepper flakes and toss again.  Spread in a single layer on a baking sheet, skin side down.  Roast for 20 minutes, until mostly done.  Let cool enough to handle.

3.  Heat grill to medium or preheat broiler.  Thread squash onto skewers, brush with maple syrup, and season with salt, pepper, and oregano.  Grill or broil until lightly charred, about 6 minutes.

Serves 4 to 6

Difficulty rating  π