Roasted Squash, Pecans, and Maple Syrup, oh my!

I made a delicious roasted squash dish for dinner the other night. It was a roasted squash and nut dish. I started with two squash.

I grew the butternut myself, and I got the sweet dumpling squash from the farmer's market. I think the dumpling squash was from California - where most of the produce we get that is still from the states is from this time of year.

I cut both in half, and then removed the skins using a vegetable peeler. 15 minutes later I had this part done, and I cut it in small pieces (1 inch cubes - roughly). I put it in a baking dish (9x13), drizzled it with about two tablespoons of extra virgin olive oil, and one or two tablespoons of sugar free maple syrup (Roasted Pecan flavor). I tossed in some pecans (local from the market) and some walnuts. I baked it for 40 minutes (covered in foil) at 375 F. Then, after it cooled a little bit, we enjoyed it with a spinach pie from Trader Joes. It was a delicious and very filling meal.

The maple syrup came from Meinhardt Vineyards near Savannah, Georgia that we picked up when we went on a short vacation to the south part of the state and Florida a while back. This was the last bit of the syrup that was left. We have enjoyed it for quite a while and I hope to call and order some more in the next week.

A few weeks ago, I had made a squash dish using another butternut squash I had grown. I saved the seeds from that squash. However, I am slightly worried about if those seeds are viable, as we found out that the squash wasn't quite ripe when we ate it. So, I sorted out the squash seeds from the butternut squash this time as well (and hey- we'll know if they are viable soon!), and placed them on a paper plate to save. Here's to another harvest!