Maple and Spice-Roasted Winter Squash

A simple side that's almost sweet enough to be dessert

Use 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 bitter greens.

To learn more, read "All Good Things."

Recipe adapted from "A Good Food Day: Reboot Your Health with Food That Tastes Great," by Marco Canora with Tammy Walker

Maple And Spice-Roasted Winter Squash
5 from 51 ratings
Use a variety of squash to make this effortless side dish from Hearth chef Marco Canora even prettier on the plate.
Prep Time
15
minutes
Cook Time
35
minutes
Servings
4
to 6 servings
Total time: 50 minutes
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
  • 1½ tablespoons maple syrup
  • Kosher salt, to taste
  • Toasted pumpkin seeds, for garnish
  • For the Maple Syrup Vinaigrette
  • 3 tablespoons apple cider vinegar
  • Salt, to taste
  • 3 tablespoons maple syrup
  • 1½ teaspoons freshly grated ginger
  • ⅓ cup extra-virgin olive oil
Directions
  1. Make the squash: Preheat the oven to 325°. In a small bowl, combine the ginger, cinnamon, cloves and nutmeg.
  2. 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.
  3. Meanwhile, make the maple syrup vinaigrette: In a small bowl, whisk together all of the ingredients until well combined.
  4. Remove the squash from the oven and allow to cool for 10 minutes, still covered with the foil.
  5. Transfer the squash to a serving bowl and gently toss with the maple vinaigrette. Garnish with the toasted pumpkin seeds and serve.
Nutrition
Calories per Serving 210
Total Fat 12.2 g
Saturated Fat 1.7 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 26.5 g
Dietary Fiber 2.5 g
Total Sugars 9.1 g
Sodium 434.8 mg
Protein 1.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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