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Roasted Squash Trio

Fall/Winter, Gluten-Free, Sides, Vegan, Vegetarian

Move over cubes! Here is a new way to taste a trio of this season's star vegetable.

Ingredients

  • 3 Tablespoons balsamic vinegar
  • 2 Tablespoons olive oil
  • 1 Tablespoon honey
  • Salt and black pepper, to taste
  • 1 small acorn squash, seeded and cut into 6 wedges (2” each)
  • 1 small butternut squash, seeded and cut into 6 rectangular pieces (2” each)
  • 1 small calabaza squash, seeded and cut into 8 wedges (2” each)
  • 1-2 teaspoons dried rubbed sage
  • 1-2 teaspoons minced canned chipotle peppers in adobo sauce
  • 1-2 teaspoons ground cumin
  • 6 Tablespoons chopped hazelnuts

Directions

Serves

6

1Preheat oven to 450 degree F.
2Make dressing: Combine vinegar, oil, honey, salt and black pepper.
3Toss acorn squash with 2 Tablespoons dressing and sage.
4Toss butternut squash with 2 Tablespoons dressing and chipotle peppers in adobo.
5Toss calabaza squash with 2 Tablespoons dressing and cumin.
6Place the squash on baking sheet and roast for 20 minutes; flip and roast 20 more minutes.
7Remove from the oven & sprinkle with hazelnuts.
8NOTE: Eat the squash skin, it will be tender & flavorful.

Nutritional Facts for Roasted Squash Trio

3 Pieces

6

Daily Value %*

10%

15%

5%

0%

3%

10%

24%

6%

270%

60%

10%

10%

* Daily Value % based on a 2000 calorie diet.

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