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Maple Roasted Winter Squash
Some maple syrup, a little bit of salt and pepper, and your choice of winter squash is all you need to make this elegant Thanksgiving side dish.
Yield:
6
Prep Time:
5
minutes
mins
Cook Time:
30
minutes
mins
Total Time:
35
minutes
mins
Author:
Yvette Marquez
Course:
Side Dish
Cuisine:
American
Ingredients
1
acorn squash
1
butternut squash
2
tablespoons
olive oil
1/2
cup
maple syrup
1
teaspoon
kosher salt
1/2
teaspoon
coarsely ground pepper
pomegranate seeds
crumbled queso fresco
pepitas
Instructions
Preheat oven to 400 degrees F.
Cut squash lengthwise in half; remove and discard seeds. Cut each half 1/2-inch slices; discard ends.
Place squash on a foil-lined baking sheet.
Drizzle with olive oil, maple syrup, and sprinkle with salt and pepper.
Roast 25 to 30 minutes or until squash is tender and golden.
Garnish with pomegranate seeds, queso fresco, and pepitas.
Notes
The best part is that this dish also tastes great at room temperature and can grace your Thanksgiving table.
Nutrition
Calories:
199.1
kcal
,
Carbohydrates:
40.28
g
,
Protein:
1.84
g
,
Fat:
4.87
g
,
Saturated Fat:
0.69
g
,
Sodium:
397.28
mg
,
Potassium:
749.64
mg
,
Fiber:
3.62
g
,
Sugar:
18.83
g
,
Vitamin A:
13551.13
IU
,
Vitamin C:
34.15
mg
,
Calcium:
112.95
mg
,
Iron:
1.38
mg