When it comes to food, there are two things I care about: Most importantly how it tastes, but also how it smells. A lot of people will tell you we eat with our eyes, but given how close are taste receptors and smell receptors are, it’s no question that there’s a link between taste and smell. Good food must smell good. And this smells terrific.

When I opened up my oven after this had finished cooking, the entire kitchen smelled like Christmas. You know that warm, earthy familiar smell that’s a bit nutty and complex. I got distracted for a moment and forgot that this was food to eat. The taste is just as good; the soft, sweet squash contrasts the crunchy, spicy chickpeas, and the maple syrup forms a glaze over the whole thing bringing it together. I can’t recommend this recipe enough to get a taste of the season. 

Roasted Maple Cinnamon Chickpeas And Squash

Prep time: 10 minutes

Cook time: 70 minutes

Ingredients(Makes 4 servings):

• 1 15-ounce can chickpeas, drained
• 2 cups cubed butternut squash
• 2 Tablespoons olive oil
• 1/4 cup maple syrup
• 1 Tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

Method:

1. Preheat your oven to 375 degrees.
2. Combine all of the ingredients together in a big bowl and mix them until the wet ingredients and spices cover the squash and chickpeas.
3. Lay the squash and chickpeas out on a baking tray and spread them out keeping it as close to one layer as possible.
4. Roast for 70 minutes until the squash is fork-tender and the chickpeas slightly nutty.
5. Serve hot or cold. Keep leftovers in the refrigerator for up to 3 days.

Now if only someone would invent smell-o-vision, maybe I could better convince you.

Now is my favorite time of the year, for food at least. I love pumpkin, squash, mashed potatoes, sweet potatoes—basically anything starchy that looks like baby food. Naturally I was excited to see local squash at the farmers’ market last week and picked out the biggest, most obscene looking butternut squash I could find.

Like I said, this is basically glorified baby food: Smooth squash puree mixed with amber maple syrup, rich cream, and nutty spices. It’s reminiscent of a pie filling but without the overpowering sweetness so you can feel good about eating this with dinner. It’s definitely a new favorite that I’ll probably turn to time and time again the next few months; it’s good enough that I’d invite it to the Thanksgiving table!

Baked Butternut Squash Mash

Prep time: 5 minutes

Cook time: 30 minutes

Ingredients(Makes 4 servings):

• 3 cups butternut squash puree*
• 1/2 cup almond cream(recipe below) or regular cream or other non-dairy cream
• 3 Tablespoons maple syrup
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

*This is easy to make yourself. Roast a medium-sized butternut squash until the inside is soft. Scoop the flesh out from the skin and puree it in a food processor until smooth.

For the almond cream:

• 3 Tablespoons smooth almond butter
• 5 Tablespoons water

Method:

1. In a small bowl, whisk together the almond butter and water until it forms a rich and smooth liquid.

Method:

1. Preheat your oven to 375 degrees
2. Stir together the butternut squash puree, cream, maple syrup, salt, cinnamon, and nutmeg until completely combined.
3. Scoop the squash into a large casserole dish or individual ramekins. Bake for 20-30 minutes until the squash is heated through and the top has goldened slightly and begun to crack.
4. Garnish with cinnamon and serve hot.

There were no leftovers, but I figured a picture of a half-eaten bowl was better than an empty bowl.

Now what other squash can I find?