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koginut squash recipe Maple-Roasted Koginut Squash With Chili Dust
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This recipe features sweet, spicy maple-roasted koginut squash with chili dust, delivering tender, caramelized edges and a creamy center. It’s a healthy, flavorful, and family-friendly dish, perfect for busy weeknights.
Ingredients
- 2 medium Koginut squash (about 2.5–3 lbs total), peeled, seeded, and cut into 1-inch cubes
- 0.25 cup pure maple syrup
- 2 tbsp olive oil
- 1 tbsp chili powder
- 0.5 tsp sea salt
- 0.25 tsp black pepper
Instructions
- Preheat Oven & Line Pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- Combine Ingredients: On the prepared baking sheet, combine the cubed Koginut squash with olive oil, maple syrup, chili powder, salt, and pepper. Toss well until all pieces are evenly coated.
- Roast Squash: Spread the coated squash in a single layer on the baking sheet. Roast for 20-25 minutes, or until tender and caramelized. If it is not tender enough after 25 minutes, continue roasting for another 5-10 minutes.
Notes
For a healthier dish, use organic squash and pure maple syrup. Butternut or acorn squash can be substituted for Koginut; honey or brown sugar can replace maple syrup. Smoked paprika or cayenne pepper can be used for chili powder, and melted coconut oil or neutral vegetable oil works instead of olive oil. Koginut squash is best in fall and early winter. To speed up prep time, look for pre-cut squash cubes. If squash browns too quickly, gently toss it on the sheet pan or reduce oven temperature by 25°F (15°C) for the remaining cook time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 0.5 lb or 225 g)
- Calories: 200 calories
- Sugar: 14 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg