Butternut squash and cinnamon pair well with maple syrup. Both butternut squash and maple syrup, especially golden and amber, have vanilla notes which build on each other. The squash has floral and spicy notes from linalool, which enhance its warm earthy qualities and pair with floral and fruity notes from natural fermentation of mid- and late season maple syrup. Both the squash and maple have aldehydes and phenolic compounds, which contribute to rich aromas, especially when caramelized in over roasting.
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