Go Back

Maple roasted squash with mozzarella

This maple roasted squash with mozzarella can be served as a side dish (with meat or fish), or as a main dish in a vegetarian diet. It’s very easy make - particularly if you already have the oven on, roasting a joint or baking a cake.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 butternut squash
  • 3 Tbsp olive oil
  • 2 cloves of garlic
  • 1 red chilli
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp maple syrup
  • 1 buffalo mozzarella
  • Fresh herbs to serve such as basil, parsley, chives etc

Method
 

  1. Preheat the oven to 190°C.
  2. Peel and deseed the squash then cut the flesh to 3-4 cm pieces. Arrange them in a baking trap, pour 1 spoonful of oil and a teaspoon of maple syrup, then combine well.
  3. Bake for 20-25 minutes until tender.
  4. In the meantime, slice the garlic and chilli, then fry them in the remaining oil. Turn off the heat, add the vinegar and the remaining syrup. Let it rest in the pan.
  5. When the squash is tender, pour the chilli & garlic dressing over it. Put the dish back into the oven, until the squash is caramelised.
  6. Drain, then tear the mozzarella into bites-sized pieces and scatter over the squash.
  7. Serve warm with some fresh herbs of your choice sprinkled on the top.