Roasted Winter Squash

Roasted Winter Squash

  • 2-3 lbs mixed winter squash (such as Delicata, Acorn, or Kabocha)
  • 2 Tbs olive oil
  • 1 Tbs maple syrup
  • 1 packet Spice Blend 6
  • ¾ tsp salt

To serve:

Pomegranite seeds

Roughly chopped cilantro (coriander) leaves

Preheat the oven to 425o F.  In a small bowl, whisk together olive oil, maple syrup, salt, and spices.  Using a sharp knife, slice squash to ½ inch thickness and lay evenly on parchment-covered cookie sheets.  Using a pastry brush, evenly coat squash in the olive oil mixture and roast in oven until finished.  Note that Delicata will roast 20-25 minutes, while Acorn or Kabocha may take up to 40 minutes.  Cool slightly and garnish with pomegranate seeds and cilantro leaves.  
Store leftovers in an airtight container in the refrigerator for up to three days.

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