Lee and I have added lots of Indoor Plants to our home. The plants freshen the indoor air, bring clarity and calm to our space, and when placed on a shelf or tabletop act as a sculpture or a centerpiece. Caring for plants is grounding and life affirming, plus each new bloom brings a moment of joy and satisfaction. In my kitchen I always have two edible plants; basil, and parsley, outside on the lanai I grow rosemary. Each of these herbs are recipe staples in our kitchen and are ideal for creating dishes and even beverages. Lee and I both enjoy spending time in the kitchen cooking, eating, and sharing the events of our day.
Butternut Squash with Rosemary and Cinnamon
Easy and Delicious. The hardest part is peeling and cutting the squash.
1 Butternut Squash 3 – 3 1/2 Lbs. Peeled and cut into 1 inch chunks
2 Tbsp Olive Oil
2 Tbsp Maple Syrup
1 Tsp Salt
¾ Tsp Ground Cinnamon
1 Tsp Black Pepper
3 Tbsp Chopped Fresh Rosemary
Toss all the ingredients together. Preheat the oven to 400 degrees. Brush a bit more Olive Oil on the Baking Sheet. Spread the squash over the baking sheet. Leave room between the pieces, as you do not want the squash to steam, therefore you may need to use two sheet pans. Roast until tender and browned on one side about 15 minutes. Turn the slices over and continue roasting for approximately another 15 minutes. Serve warm and enjoy. I have also substituted the Maple Syrup with Honey and the squash was equally delicious.