Description
This easy koginut squash recipe features tender, caramelized squash bursting with sweet heat from a maple chili glaze, making it a perfect family-friendly side dish.
Ingredients
Scale
- 1 medium koginut squash
- 0.25 cup pure maple syrup
- 2 tablespoons olive oil
- 0.5 teaspoon chili flakes (or powder)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prep Your Squash: Halve the koginut squash, scoop out seeds, and cut into uniform 1-inch thick wedges or cubes. No peeling is needed.
- Whisk the Glaze: In a medium bowl, combine the pure maple syrup, olive oil, chili flakes, salt, and pepper. Whisk until smooth and glossy.
- Coat & Arrange: Place squash pieces on a large baking sheet. Pour glaze over squash and toss until evenly coated.
- Roast to Perfection: Roast for 25-30 minutes, flipping halfway, until fork-tender and caramelized.
Notes
Substitute butternut or acorn squash for koginut; honey or sugar-free syrup for maple. Adjust chili flakes for heat or omit for a kid-friendly version. Avoid overcrowding the baking pan to ensure proper caramelization, and roast until deeply tender with browned edges.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 100 g
- Calories: 160 calories
- Sugar: 13 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Koginut squash, maple chili glaze, roasted vegetables, easy side dish, healthy, sweet and spicy, family friendly, fall recipe, vegetarian