I recently received a bottle of extra rare maple syrup from Canada. I first thought about making pumpkin pancake. But I changed my mind when I saw cut butternut squash cubes at a grocery store. I thought to myself it cannot go wrong if I toss the squash with maple syrup and cinnamon, and roast with gluten-free rice flour to make it crispy. I think it’s a great idea to have a gluten-free dish at holiday gatherings.
YIELD: 2 servings
PREP TIME: 15 minutes
FRY TIME: 12 -15 minutes
RECIPE TYPE: Gluten -free, Vegan
- 1 Butternut Squash (Use Kabocha if available)
- 3 – 4 oz Maple Syrup
- ½ – 1 Tbsp Ground Cinnamon
- 1 – 2 Tbsp Oil (Avocado or grape seed oil preferred)
- 1 -2 Tbsp Gluten-Free Rice Flour
- String Cheese
(Use Kabocha instead of butternut squash if available. Skin is edible. You may also substitute with sweet potato.) Remove skin and cut butternut squash in bite size or use fresh precut ones for convenience. Do not use frozen squash. Microwave large pieces to reduce cooking time.
Toss the squash with maple syrup, cinnamon, oil, and salt. Make sure all cubes are evenly coated. Taste it and add more syrup or brown sugar as needed.
Sprinkle rice flour over the squash and toss. Repeat this step 3 – 4 times.
Heat oil in a large skillet over medium high heat. Avocado or grape seed oil is recommended for high temperature.
Place squash in a single layer. Do not stack. Cook it for a few minutes. Gently shake and turn it over to roast all sides. Do not stir and smash. Add oil as necessary. You want to make it crispy.