Maple Roasted Butternut Squash

At a recent visit to Square Bistro in Chardon, I noticed what to me was an unusual food combination on the menu. It included thick slices of steak served with pureed sweet potatoes topped with steamed broccoli. The flavors tasted amazing together. I tried my own version with pot roast and butternut squash in place of the steak and potatoes and it was delicious. ~ Laura

3 1/2-pound butternut squash*
2 Tbsps. maple syrup
1/4 tsp. vanilla
1/4 tsp. cinnamon
Pinch of allspice
Pinch of nutmeg
Pinch of cayenne
Salt to taste

Peel and seed the squash and chop into cubes. In a large mixing bowl, toss with maple syrup, vanilla, salt and spices. Pour onto an aluminum foil-lined baking sheet. Roast about 40 minutes, until cubes are browned and tender. Place in a food processor and pulse until pureed to a smooth consistency. Serve with steak or pot roast and steamed broccoli.

*Sweet potatoes, acorn squash or pumpkin can be used in place of the butternut squash.

Recipe from