The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
Fall is just around the corner and whether you’re a fan of cooler weather or not, this transitional treat really hits the spot. It’s a blend of all of your favorite fall flavors: apples, cinnamon, brown sugar and maple. The squash is marinated in a brown butter apple cider glaze, which will leave your kitchen smelling heavenly for the rest of the day.
I love how easy and convenient Heinen’s makes adding veggies to any daily dish. They have a wonderful selection of pre-cut, sliced and diced vegetables for your convenience, or you can also purchase fresh butternut squash in its whole form and cube it yourself.
While the squash cooks away, whip up a super simple cinnamon maple whipped cream and toast up some almond slivers to decorate the top of this simple dish. Served as a side or dessert, I guarantee that this is a treat the kids will love, and aren’t we always trying to find fun and delicious ways to get kids, and some of us adults, to eat our veggies?
- Total time:
For the Butternut Squash
- 1 package of Heinen’s pre-cubed butternut squash, approx. 2 cups
- ¾ cup Patterson’s Fruit Farm local apple cider
- 2 Tbsp. Heinen’s maple syrup
- ¼ cup Bacardi Rum (optional)
- 2 Tbsp. butter
- 2 Tbsp. dark brown sugar
- 1/2 tsp. ground ginger
- ½ cup pre-sliced almonds
For the Cinnamon Maple Whipped Cream
- 1 ½ cup Heinen’s heavy whipping cream
- ½ cup powdered sugar
- 2 Tbsp. Heinen’s maple syrup
- 2 tsp. cinnamon
- 1 tsp. cinnamon sugar
- ½ tsp. nutmeg
- ½ tsp. allspice
- To a large skillet, add apple cider, butter, brown sugar, maple syrup, ginger and Bacardi rum (optional). Bring to a simmer over medium to high heat.
- When the apple cider mixture comes to a simmer, add cubed butternut squash.
- Bring it a boil, cover and reduce the heat to low. Simmer, stirring occasionally for 25 minutes. The squash will marinate in the sauce while it thickens into a beautiful glaze.
- Uncover and cook 5-10 minutes more, or until liquid has thickened and squash is fork tender. If the squash is fork-tender, but the sauce has not thickened, remove squash and set aside while the glaze continues to thicken.
- Once the squash is done cooking, set it aside while you make the whipped cream.
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. This step can be skipped if you don’t have the time, but it helps the cold temperature gives the whipped cream thicker consistency.
- Pour the heavy cream into the chilled bowl and use an electric or stand mixer to beat the on medium-high speed until the cream starts to thicken.
- Slowly add the maple syrup, powdered sugar and spices and continue beating on high speed until stiff peaks form
- Keep the whipped cream refrigerated until ready to serve. You can also use Cool Whip or Ready Whip if you don’t have the time to make homemade whipped cream.
- Toast almond slices at 400˚F for 5-7 minutes or until they start to turn slightly brown for richer flavor.
- To serve, add squash and glaze to a small bowl and top with whipped cream, sliced almonds and a little bit more cinnamon.