Maple and cinnamon roasted squash
When you have the oven on roasting some meat, always use the other shelf to bake/roast some veggies, not necessarily as a side-dish for your main course, but for other meals over the following few days. This maple and cinnamon roasted squash is a dish that can be cooked in advance for salads, risottos/pilafs, cakes and so on. Of course it can be served as a side-dish with your roast meat too – it goes particularly well with game and other winter roasts. It also smells divine!
Ingredients
Method
- Preheat oven to 190°C.
- Line a large baking tray with parchment pepper.
- Drizzle the squash with oil and maple syrup, then dust with cinnamon and cayenne. Season with salt and pepper to your liking.
- Now, massage the cubes with your hands making sure all of them are well covered.
- Put the tray in the oven and bake for about 25- 30 minutes, or until they are golden and cooked through. Shake and turn them around once or twice during baking. Put the tray in the oven and bake for about 25- 30 minutes or so, until they are golden and cooked through. Shake and turn them around once or twice during baking.
- Serve warm, cold or at room temperature.