Maple and Spice-Roasted Winter Squash, Friday Night Snacks and More...

Maple and Spice-Roasted Winter Squash

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Maple and Spice-Roasted Winter Squash, Friday Night Snacks and More...

Maple and Spice-Roasted Winter Squash

Mike Nadelman
A variety of squash to make this effortless side dish even prettier on the plate. We love that the dish holds up if you'd like to make it a few hours ahead: Simply serve it at room temperature with Pork, Chicken or even Ice Cream
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Prep Time 15 mins
Cook Time 35 mins
Course Desert, Side Dish
Cuisine Low Carb, Vegan, Vegetarian
Servings 5 Servings
Calories 243 kcal

Ingredients
  

For the Squash:

  • 1 teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon freshly grated nutmeg
  • 2 pounds about 8 cups assorted squash (such as kabocha, red kuri and butternut), cut into 1-inch cubes or strips as shown
  • tablespoons maple syrup
  • Kosher salt to taste
  • Toasted pumpkin seeds for garnish (Optional)

For the Maple Syrup Vinaigrette:

  • 3 tablespoons apple cider vinegar
  • Salt to taste
  • 3 tablespoons maple syrup
  • teaspoons freshly grated ginger
  • cup extra-virgin olive oil

Instructions
 

  • Make the squash: Preheat the oven to 325°. In a small bowl, combine the ginger, cinnamon, cloves and, nutmeg.
  • On a foil-lined rimmed baking sheet, place the assorted squash and combine with the spices and maple syrup. Season with salt and toss until evenly combined. Cover the squash with foil and bake until tender, 30 to 35 minutes.
  • Meanwhile, make the maple syrup vinaigrette: In a small bowl, whisk together all of the ingredients until well combined.
  • Remove the squash from the oven and allow to cool for 10 minutes, still covered with the foil.
  • Transfer the squash to a serving bowl and gently toss with the maple vinaigrette. Garnish with the toasted pumpkin seeds and serve.

Video

Notes

Squash is one of my favorite side dishes to make in the fall, and it’s one of the easiest acorn squash recipes you can make!
Squash is one of those ingredients where you don’t have to do much to it to make it taste good.
Because squash has a natural sweetness to it, I find roasting to be the best method, because it intensifies and caramelizes the sweetness and flavors in the squash.
Leftovers are wonderful pureed with a little cider and vegetable broth for a roasted squash soup.

Nutrition

Calories: 243kcalCarbohydrates: 29gProtein: 2gFat: 15gSaturated Fat: 2gSodium: 10mgPotassium: 676mgFiber: 3gSugar: 15gVitamin A: 2480IUVitamin C: 22mgCalcium: 73mgIron: 1mg
Keyword paleo
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