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Made with River Hills Harvest American Elderberry Syrup
By Heather Wilson
November 2023
It's a wonderful time of year to enjoy being in the kitchen! Perhaps you have family coming over, or you are just ready to settle in with some genuine comfort food by a warm fire. Today I am going to share with you a super easy recipe that uses our very own American Elderberry Syrup with butternut squash!
A goal of mine has been to help the public incorporate elderberry into their daily diet through food. Simple recipes like this, where elderberry can easily be added or substituted, I hope gives you your own ideas for the future. You can make many food items with elderberry juice, syrup, jelly, fresh or freeze-dried berries and more.
If you are signed up to receive our Monthly Elderberry Subscription Box, you've been privy to this recipe before! If not, know that each month you'll receive one bottle of our juice, one bottle of our cordial, a third rotating product and a recipe. All for $49.99 with free shipping, click HERE to sign up now.
Give your butternut squash a new twist this year by adding elderberry! We think you'll find it just as delicious as maple syrup. This recipe features a 3lb butternut squash, but it's easy to double or even triple the recipe to accommodate your guests. You may even find this recipe goes great with pumpkin or other seasonal squash. I do recommend you cook this right before it's served, squash seems to get squishy when cooled then heated again, at least in this recipe anyways...
Don't have a bottle of our American Elderberry Syrup? Here's a quick way to make your own with our American Elderberry Juice: Simmer elderberry juice and sugar until dissolved or mix the juice with a more natural sweetener like honey or agave. You'll only need about 4 tablespoons for this recipe.
Roasted Elderberry Butternut Squash
You'll need:
1 3lb Butternut Squash
4 Tablespoons of American Elderberry Syrup
2 Tablespoons Olive Oil
1 Teaspoon Cinnamon
Salt & Pepper to Taste
Cut butternut squash into 1-inch cubes and coat in olive oil and half of your elderberry syrup, or just 2 tablespoons.
Place on a baking sheet and sprinkle with salt, pepper and cinnamon.
Bake at 400 degrees Fahrenheit for 15 minutes, flip and continue to cook for about 10 more minutes.
Remove and place the squash in a serving bowl, drizzle with the remaining 2 tablespoons of elderberry syrup and serve.
You may also choose to toss this dish in the broiler for a few minutes to get it good and candied on the top! I also recommend adding pecans or nuts as well as fruit, like blueberries to the top of the squash before baking for added flavor. There are so many ways you can make this dish your own!
You can choose not to cut the squash and serve as two pieces as well. These are even great if you decide to stuff them, your stuffing will get cooked in the squash, and you'll drizzle the elderberry syrup over the top of all of it. These tastes great with a stuffing/dressing, rice or a mix of vegetables as a stuffing. You could also puree your ingredients together after roasting for a sweet and savory soup.
If you need to pick up a bottle of our American Elderberry Syrup, visit our website to shop and don't forget to sign up for our blog and newsletter while you're there. Our syrup is also excellent on pancakes, waffles, toast and more. Made with USA grown American elderberries!
Until next time, cheers to your health!
Heather
I am Heather Wilson, of the River Hills Harvest crew. By being part of the company, I am blessed to have access to American elderberries in all forms. I enjoy experimenting with new ways to incorporate them into my diet, as well as other natural plants, berries and more. I have a background in greenhouse management as well as floral design and am involved in the art community as an artist, when time allows. I enjoy playing guitar and writing songs. I also enjoy wandering in nature with no real purpose, because a purpose always presents itself. It’s a busy life, but one that I love and feel lucky to be a part of.