Maple and Spice Roasted Winter Squash | Tasting Table Recipe
Ingredients
- 1 teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon freshly grated nutmeg
- 2 pounds (about 8 cups) assorted squash (such as kabocha, red kuri and butternut), cut into 1-inch cubes
- 1½ tablespoons maple syrup
- Kosher salt, to taste
- Toasted pumpkin seeds, for garnish
- 3 tablespoons apple cider vinegar
- Salt, to taste
- 3 tablespoons maple syrup
- 1½ teaspoons freshly grated ginger
- ⅓ cup extra-virgin olive oil
Instructions
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