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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?
Ingredients
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
Instructions
- 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.
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