Sweet and Spicy butternut squash

I love butternut squash and was looking for a way to change it up.  I also had feta cheese on hand and this is the recipe I found.  This is powerful good.  I didn't have the fancy asian pepper sauce, I used good ol' Cholula.  It probably didn't have as much kick as it would have.  I will have to try it with the fully loaded pepper sauce next time.

Ingredients

• 1 medium butternut squash, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon hot chili sauce (suggested: Sriracha)
• 1 teaspoon salt
• 1/4 cup crumbled feta cheese
• basil leaves

Method

1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
2. Toss squash with olive oil, maple syrup, chili sauce and salt.
3. Bake in the oven for 30 minutes, give the squash a stir then bake for another 20-25 minutes until the squash is tender and caramelized.
4. Top squash with feta cheese and basil leaves.

frosting...mmm

Zoe wanted buttercream frosting for her birthday cake.  I tried this recipe out.  I am not usually a frosting fan, but this is mighty tasty.  A keeper.

Ingredients:

Yield:
12
cupcakes Units: US | Metric
1 cup butter, softened
3 1/2 cups confectioners' sugar
1 teaspoon milk
1 teaspoon vanilla extract
1/8 teaspoon salt
Directions:

1
In a bowl combine butter, sugar and salt. Beat till blended.
2
Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.

Read more at: http://www.food.com/recipe/vanilla-buttercream-frosting-from-sprinkles-cupcakes-222188?oc=linkback