Maple-Balsamic Roasted Carnival Squash - Big Flavors from a Tiny Kitchen

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Maple-Balsamic Roasted Carnival Squash

Plate of maple-balsamic roasted carnival squash with fresh thyme.

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

Ingredients

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
1 teaspoon fresh thyme leaves
½ teaspoon aps,143&sr=8-2&linkCode=li3&tag=bigflafroatin-20&linkId=e4241a89cadfe0f3f57ca978e5c5e871&language=en_US" target="_blank" rel="nofollow noopener" data-tasty-links-append-disclosure="">kosher salt
¼ teaspoon freshly cracked black pepper

Method

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.

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