Emerald Maple Squash Dish (Printable)

A colorful roasted squash glazed with maple syrup and topped with fresh herbs and pumpkin seeds.

# What You’ll Need:

→ Vegetables

01 - 1 medium kabocha squash (or acorn squash), about 2 lbs, seeded and cut into wedges

→ Glaze & Seasonings

02 - 3 tbsp pure maple syrup
03 - 2 tbsp olive oil
04 - 1 tbsp apple cider vinegar
05 - 1/2 tsp fine sea salt
06 - 1/4 tsp ground black pepper

→ Herbs

07 - 3 tbsp finely chopped fresh parsley
08 - 2 tbsp finely chopped fresh chives
09 - 1 tbsp finely chopped fresh mint

→ Garnish

10 - 2 tbsp roasted pumpkin seeds (pepitas)

# How-To Steps:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a small bowl, whisk together maple syrup, olive oil, apple cider vinegar, salt, and pepper until well combined.
03 - Arrange squash wedges in a single layer on the prepared baking sheet. Brush both sides generously with the maple glaze.
04 - Roast for 30-35 minutes, turning once halfway through, until squash is tender and caramelized at the edges.
05 - Transfer roasted squash to a serving platter. Sprinkle immediately with chopped parsley, chives, and mint while hot.
06 - Garnish with roasted pumpkin seeds just before serving.

# Expert Advice:

01 -
  • The maple glaze creates these incredible caramelized edges that make the squash taste like candy
  • Fresh herbs bring this bright pop of flavor that cuts through all that sweetness
  • It comes together in under an hour but looks like you spent all day on it
02 -
  • The glaze can burn if your oven runs hot, so check at 25 minutes the first time you make it
  • Adding herbs while the squash is hot helps them release their oils into the maple coating
03 -
  • Cut your squash into uniform wedges so everything roasts evenly
  • Let the squash cool for about 5 minutes before adding herbs if you want them to stay bright green

Return