I recently rearranged a few drawers in our kitchen so that all of the kid stuff is at a level where L can reach it. This includes plates, bowls, silverware, her cooking tools, and our (ever growing) collection of cookie cutters. And, not surprisingly, this change has resulted in a much more frequent use of our cookie cutters—and these Butternut Squash Trees were a recent favorite.
I know that at first glance, these might seem fussy or like something you have no time for in your busy schedule. And I get that. But they are actually quite fast and almost as easy as simply cutting up the squash to roast in cubes.
Butternut Squash Trees
This simple side is festive and nutritious. And it's a nice break from all of the fun and sweet holiday food. These trees are packed with fiber, as well as Vitamins A and C, and complex carbohydrates.
- Peel 1 medium or small butternut squash.
- Cut off the narrow end from the more bulbous end.
- Working with the narrow end (which doesn't have seeds), slice into 1/2-inch slices.
- Use a tree (or other shape) cookie cutter to make cut outs, and place on a greased rimmed baking sheet.
- Chop the rest of the squash, discarding the seeds, and place on the opposite side of the baking sheet.
- Brush with olive oil (or spray olive oil), sprinkle with salt, and add crushed rosemary if desired.
- Bake at 400 degrees F for 18-20 minutes, or until soft when poked with a fork.
You can also do a slightly sweet version by omitting the salt and topping with a sprinkle of cinnamon and serving with a dusting of shredded unsweetened coconut. We also do this sort of thing regularly with regular potatoes and my daughter loves it!
Store any leftovers in an airtight container in the fridge for up to 3 days. Serve warm or chilled, as you like.