Over Columbus Day weekend I went up to Vermont with two friends for a foodie tour. I brought home a ton of great Vermont food: Dreuxmanna spelt crackers, Wood's Boiled Cider, and of course maple syrup! While I was in Vermont, I wasn't surprised to find that the salads and vegetable side dishes stole the show. Here is a very easy side dish that is inspired by my trip to Vermont:

Roasted Butternut Squash with Maple Syrup and Brown Butter

-Halve and seed the butternut squash. Place the cut side down on a sheet pan and roast in a 400 degree oven until soft, about 30 minutes.

-Heat some butter over medium heat until it turns brown and gives off a nutty aroma. Remove from heat and set aside.

-Scoop out the soft flesh into a large bowl and mash with a fork.

-Add brown butter, maple syrup and some salt and pepper to taste.