I baked a butternut squash the other day and it was flavorful enough to eat plain, helped only by a little unrefined sea salt. However, after several times eating it like this, I needed something different, so I concocted—in the manner of candied yams—candied butternut squash.
First, I melted some butter in a pan. I then added the butternut squash (which I had cut into ½-inch cubes), maple syrup, cinnamon and a pinch of salt. I also added a little water to help create sauciness.
Stirring occasionally, I cooked everything for about five minutes. I used a lid on the pot, which further helped the development of the aforementioned sauciness.
If I may say so myself, it was delicious (better than expected) and I'll definitely be incorporating this into my winter cooking rotation.