Maple Roasted Squash
The holidays are busy, and making a big meal can be a lot of work. So I like to keep my side dishes simple. Like this maple roasted squash! It takes little hands on time, is inexpensive to make and it is delicious! Not only that, it is healthy, gluten free and vegan as well, so you and your family can feel good about enjoying it! This would be the perfect thing to serve with a protein, or in addition to other side dishes if you are going for variety. I top it off with cranberries, hazelnuts and parsley to make it festive for the holidays, but this is something that can be made all season long!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Preheat the oven to 400F degrees, and oil a sheet pan.
- Toss the squash with the oil and sea salt, and place in the oven.
- Roast for about 30 minutes, then mix the garlic with the maple syrup and brush it on the squash.
- Place the squash back in the oven and continue to roast until tender, about 45-50 minutes.
- Once the squash has finished cooking, place it on a serving plate, and sprinkle with the hazelnuts, cranberries and parsley.
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- Heart Healthy
- Side Dish