I needed a veggie side dish to go along with the Crock Pot Brown Sugar & Honey Mustard Chicken w/Apples & Onions (recipe here) that was on the menu for dinner tonight, but it needed to be something quick (because energy levels had been depleted) and with whatever veggies were left in the refrigerator after a weekend of cooking. What I had were some carrots, butternut squash and a sweet potato. When pulling them out of the fridge, my eyes came upon the rest of the fresh sage in there (which wouldn’t be any good if it wasn’t used tonight) and the jar of maple syrup.
From there, the below recipe was formed. It was never intended to be put on here, but it came out tasting so amazing I felt it needed to be shared, so here we are. This was so ridiculously quick and easy to throw together and it came out looking beautiful and tasting amazing. The syrup caramelizes a bit while cooking so the veggies have a light glaze on them that is just the right amount of sweetness to compliment the natural flavors of the squash, sweet potato and carrots. Did I mention how quick and easy it was? Seriously, 10 minutes tops. Granted, that is due in part because I buy the packaged, pre-cut butternut squash, but if you’re someone who is used to buying your own whole squash and cutting it up, then it wouldn’t be much longer.
I think this might be added into this year’s Thanksgiving lineup because it really is that good. I hope you enjoy it as much as we did.