I often get asked by people if my kids eat everything. Well, everything is a big word. I'm sure if I sat them down with a big plate of chopped liver and super stinky cheese they would opt to starve, but overall they're both pretty good about eating a diverse range of foods. Still, that doesn't mean there are not times of major protest.
As babies, the both of them could not get enough of my butternut squash puree. Naively I assumed they would be fans of it for a lifetime. Nice try. Somehow as they entered toddlerhood their tastes changed and squash lost its luster. I'm an obsessive squash eater -- acorn, butternut, delicata, kabocha, you name it, I love it -- so having two children who apparently did not inherit my taste for it was all the more bewildering to me.
Squash recently started showing up again at our farmers' market and I've been buying and cooking it non stop. I never give up on trying to get Kenya and Chloe to eat it, but for about two weeks I was met with the same turned up noses and choruses of "I don't want it" and "I don' like that". Then one night, I had an idea. I pulled both kids' stools up to the kitchen counter and told them they were in charge of making this dish. I put some diced squash on a baking sheet and let them toss it with a bit of oil. Then a few minutes before it was ready I let each one go nuts with the cinnamon shaker before having them pour on a good amount of maple syrup and use their "pinching fingers" to sprinkle on a bit of salt. Minutes later the kitchen smelled like just how you'd imagine fall should.
Yet even after all that, they still resisted eating their creation. I don't like to push them, so instead I put out two little dishes drizzled with a touch of maple syrup (my husband claims it was more like a full pour, but who's counting) and suggested they try dipping their squash into it. Four helpings later, Kenya declared that he loved butternut squash and has requested it several times since.
The moral for me? Just when you think it's time to give up on your kids tastes and throw in the towel with a certain food, it's always worth one more try!
For more Squash inspiration, check out these awesome recipes!
Feed Me Phoebe_ Baked Acorn Squash with Maple-Siracha Glaze
Jeanette's Healthy Living_ Thai Red Curry Chicken with Winter Squash
The Lemon Bowl_ Stovetop Mac and Cheese with Winter Squash
Big Girls, Small Kitchen_ Provencal Chicken Stew with Butternut Squash & Chickpeas
Weelicious: Cinnamon Roast Butternut Squash
Elephants and the Coconut Trees_ Creamy Squash Rigatoni
Blue Apron Blog_ Acorn Squash Tempura Tacos
Taste With The Eyes_ A Hearty Tomato Soup with Sausage and Spaghetti Squash
Devour: Winter Squash Macaroni and Cheese
Dishin & Dishes_ Roasted Acorn Squash Crescents with Sage Pecan Pesto
Napa Farmhouse 1885_ Roasted Pumpkin & Apple Slices with Maple Syrup
Red or Green_ Butternut Squash Salad with Kale, Cranberries and Cayenne
Virtually Homemade_ Spaghetti Squash Lasagna with Basil Walnut Pesto
Domesticate Me_ Chipotle Pork Tenderloin and Butternut Squash Tacos
Daily*Dishin: Kahlua Baked Acorn Squash
FN Dish_ Comforting Winter Squash Sides
Cinnamon Roast Butternut Squash (makes 2 cups)
- 2 cups peeled and chopped butternut squash (about 1 small squash)
- 2 teaspoons Canola or Vegetable Oil
- 1/4 teaspoon ground cinnamon
- 1 tablespoon maple syrup
Preparation1. Preheat the oven to 425°F.
2. Place the butternut squash on a baking sheet, drizzle or spray with oil and toss to coat well.
3. Bake for 40 minutes or until fork-tender. Remove from oven, sprinkle with cinnamon and drizzle with the maple syrup. Toss to coat, return to oven and bake an additional 5 minutes.