Maple and Spice-Roasted Winter Squash

A simple side that's almost sweet enough to be dessert
51 Ratings
100% would make again
Maple and Spice-Roasted Winter Squash
Photo: Dave Katz/Tasting Table

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."

Maple and Spice-Roasted Winter Squash

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

Yield: 4 to 6 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes


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


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.

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