Maple-Balsamic Roasted Carnival Squash

Wedges of squash are tossed with a sweet-and-tangy vinaigrette and roasted till tender.

Big Flavors from a Tiny Kitchen - Ashley Covelli

4 from 3 votes

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Servings: 4 Servings

Course: Side Dish

Cuisine: American

Prep Time 5

Cook Time 25

Total Time 30

1 carnival squash (about 2 pounds), halved, seeded and cut into 1-inch thick wedges
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon pure maple syrup
1 tablespoon Dijon mustard
1 teaspoon fresh thyme leaves
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper

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.