Twice Roasted Squash with Vanilla, Maple and Chile
Recipe: #41857
November 10, 2023
Categories: Side Dishes, Pumpkin, Sunday Dinner, Oven Roast, Vegan, Vegetarian, more
"Kobocha squash is listed in this recipe, but butternut, buttercup or other like type of squash will work."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (351.1 g)
- Calories 320
- Total Fat - 11.7 g
- Saturated Fat - 1.8 g
- Cholesterol - 23.1 mg
- Sodium - 372.5 mg
- Total Carbohydrate - 48.3 g
- Dietary Fiber - 6.1 g
- Sugars - 19.8 g
- Protein - 10.2 g
- Calcium - 191 mg
- Iron - 3 mg
- Vitamin C - 59.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 425-degrees F.
Step 2
Poke squash a few times with a sharp knife, then place on a foil-lined rimmed baking sheet. Roast until a fork easily pierces through skin, about 50 minutes to 1 hour. Let set until cool enough to handle, then cut each squash in half. Scoop out and discard seeds. Tear squash into large pieces and arrange, flesh side up, placing it on the same baking sheet.
Step 3
Increase the oven temperature to 450-degrees F. Bring chiles, maple syrup, vanilla, and a big pinch of salt to a boil in a small saucepan; reduce heat and simmer until thickened, 6-8 minutes. Remove from heat and stir in oil.
Step 4
Generously season squash with salt, then spoon maple syrup over each piece.
Step 5
Roast squash until darkened slightly and jammy in spots, 20 - 25 minutes.
Step 6
Transfer squash to a platter and sprinkle sesame seeds over all.
NOTE: Squash can be roasted 1 day ahead. Let cool. Wrap in foil (leave whole) and chill.
Tips
No special items needed.
0 Reviews
You'll Also Love
