Description
Wedges of squash are tossed with a sweet-and-tangy vinaigrette and roasted till tender.
Ingredients
Scale
- 1 carnival squash (about 2 pounds), halved, seeded and cut into 1-inch thick wedges
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon pure maple syrup
- 1 tablespoon Dijon
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Preheat oven to 400°F.
- Place squash in a large bowl. In a small bowl, whisk together remaining ingredients. Pour over squash and toss well to coat. Pour out onto a rimmed baking sheet and arrange squash in a single layer.
- Bake for 25 minutes, or until the squash is tender when pierced with a knife.
Nutrition
- Serving Size: 1/4 of a squash
- Calories: 182
- Sugar: 8 g
- Sodium: 255 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 16.1 g
- Fiber: 1.3 g
- Protein: 1.3 g
- Cholesterol: 0 mg
