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Maple Roasted Delicata Squash

Maple Roasted Delicata Squash
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I have been making this squash dish for years. It is about the simplest thing around but holy moley is it good. I use delicata squash, but you can use any kind where the skin is edible. I’ve made it using butter, but I have to tell you that olive oil tastes just as good here and I like the idea of offering my vegan readers a tasty dish as well. Both of my kids are really good eaters but neither of them love vegetables. I’m here to tell you that they inhaled this squash

Prep: 10 minutes | Cook: 20 minutes | Total Time: 30 minutes
  • 3-4 pounds
    delicata squash (or another variety with an edible skin)
  • 1/4 cup
    olive oil
  • 1/4 cup
    maple syrup
  • 1 teaspoon
    kosher salt
  1. Preheat oven to 425°F.
  2. Cut the squash in half vertically.  Scrape out all of the seeds.  Cut each half into 3/4-inch thick slices.  Arrange slices on a large baking sheet and toss with olive oil, maple syrup, and salt.  Make sure to toss well so that each slice is coated.
  3. Bake in the oven until tender and starting to brown, about 15-20 minutes.  Allow to cool slightly, then remove from the baking sheet.  Can be served warm or room temperature.
Nutritional Information

Makes: 4 servings
  • Calories122
  • Carbohydrates14.2 g
    • Dietary fiber2.5 g
  • Cholesterol0 mg
  • Fat7.2 g
    • Saturated fat1.0 g
  • Sodium314 mg
  • Protein2.7 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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