Maple-roasted Squash
| Category | Vegetables
|
| Classification | American |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | 1 hour |
| Yield | 4-6 servings |
| Source | The Voluptuous Vegan |
| Comment | Very tasty |
Ingredients
- 1 medium (3/4 pound) delicata, kabocha, red kuri or any edible-skinned squash
- 1 tablespoon canola oil
- 1 tablespoon pure maple syrup
- 1 pinch sea salt
Directions
Preheat oven to 375 degrees.
Cut the squash lengthwise in half and remove the seeds with a teaspoon.
Cut the squash into triangular wedges. The thinner they are, the quicker they will cook.
Place in a bowl with the oil syrup and salt and coat thoroughly.
Spread on a parchment-lined baking sheet and roast until tender and lightly caramelized. If you don't use parchment, you will have to soak the baking sheet, because the syrup caramelizes and will harden on the sheet.
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