I’m OBSESSED with winter squash. I don’t know why I didn’t try more of them sooner! I’ve always loved butternut and spaghetti squash, but until this year I was a little intimidated by all the funky looking, less well known types of winter squash. But man, have I been missing out! Look at how many types there are, and these aren’t even all of them!
(photo from http://ohmyveggies.com/a-guide-to-winter-squash/ )
Currently I’m loving carnival and acorn squash. You can use this recipe for any winter squash with edible skin (delicata, sweet dumpling, carnival, kabocha, acorn), or with peeled, sliced butternut squash.
Roasted Winter Squash with Maple Balsamic Drizzle
1 medium winter squash (6-8 inches in diameter)
1 Tbsp coconut oil, melted
1 Tbsp maple syrup
1 Tbsp balsamic vinegar
1. Preheat your oven to 400 F. Rinse the skin of the squash.
2. Cut the squash in half and scoop out the seeds. Slice into thin wedges.
3. Toss the squash in the melted coconut oil, then spread out evenly in a single layer on a baking pan.
4. Roast for 25-30 minutes, flipping the slices over halfway through. The outside should be a little crisp.
5. Plate the roasted squash wedges. Whisk the maple syrup with the balsamic vinegar, and drizzle over the squash.