A perfect fall side, this cider and maple roast squash is soft and sweet on the inside, and crisp and caramelized on the outside.
Simple, delicious side dishes are my jam. I mean, how can they not be? I’m super obsessing over this new squash in my life, hello kabocha. I also just like saying it. Kabocha. It’s fun, right?
There are so many squash out there that are so difficult to deal with. I mean, I love me some butternut squash and spaghetti squash, but there’s never a time in my life when I feel like preparing one. They’re hard to cut into, challenging to handle and sometimes it’s just too much work. However, the kabocha squash is easy peasy.
You don’t have to peel any skin (you can eat it!) and it’s not too hard to slice into. Plus I LOVE the mild flavor and it’s kind of everything with this apple cider maple dressing.
It’s kind of perfect for fall, the holidays, or every damn day.
- 1 kabocha squash
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- ¼ teaspoon salt
- pinch of pepper
- Preheat the oven to 425 degrees. Cut the squash in half, through the root end. Scoop out the seeds with a spoon. Lay the squash flat side down and cut vertically into ½ inch slices.
- In a large bowl whisk together the maple syrup, apple cider vinegar, olive oil, salt and pepper. Add the squash slices and toss until well coated.
- Place the slices on a parchment lined or greased sheet pan. Roast for 15-20 minutes or until slightly browned on the outside. Flip half way if desired.