Main MealsMia Zarlengo

Maple + Cinnamon Roasted Squash

Main MealsMia Zarlengo
Maple + Cinnamon Roasted Squash

There's something so special about Fall produce- apples, squash, pumpkin- you name it. It's so easy to make a delicious dish out of them with just a few simple ingredients.

This recipe was my first time working with delicata squash- and it did not disappoint. It was easy to work with (anyone else ever almost lose a finger trying to cut a spaghetti squash?), and it worked perfectly with these flavors.

This recipe requires only 4 very simple ingredients- ingredients that that I always have on hand. The flavors are so good and the smell your home will be filled with is even better.

This is a new fall staple for me. A perfect side for any meal. You can even enjoy this for breakfast by pairing it with some yogurt, nut butter, and extra cinnamon. 

**As a general tip when cooking with maple syrup- it is really important to read the ingredient label and make sure all you are getting is pure maple syrup. I read the ingredient label recently of a 'sugar-free' maple syrup and was surprised to find that maple syrup wasn't even part of the ingredient list! Ingredients in their purest form is always a better option than a processed product trying to mimic it. I love to get my maple syrup from a farmer's market (there's nothing quite like it), but you can typically find some higher quality pure maple syrup in your local grocery store.

Taking a few extra moments to read ingredient lists is key! 

I hope you enjoy this simple, fall-inspired recipe.

Recipe

Ingredients

  • 1 delicata squash
  • 2 tbsp grass fed butter or ghee, melted
  • 2 tsp pure maple syrup
  • 1 tsp cinnamon
  • Dash of sea salt

1. Preheat oven to 400 and line a baking sheet with parchment paper.

2. Slice squash lengthwise down the center. Use a spoon to remove the seeds. Slice into 1/2-inch thick half circles.

3. Combine butter, cinnamon, sea salt, and maple syrup in a small bowl.

4. Dip one side of each piece of squash in the butter mixture, and lay flat on parchment paper.

5. Drizzle remaining mixture over the other side of the squash pieces. 

6. Bake for 20-25 minutes, flipping halfway through, until browned and tender.