Maple and spice roasted autumn squash

Maple and Spice–Roasted Autumn Squash

SERVES 4 TO 6

This is a version of a popular salad we serve at Hearth. Cubes of tender roasted butternut, red kuri, and kabocha squash are sweetened with just enough maple syrup to balance the spicy warmth of ginger, cinnamon, and nutmeg. I like buttery red kuri squash with the sweeter butternut and creamy kabocha, but any combination of fall squash works. I leave the skins on the kabocha and red kuri squash because they’re completely edible and add more fiber and a contrasting texture. Be sure to clean the skin well with a vegetable brush or the coarse side of a clean sponge, and thoroughly scrape out the squash guts and seeds with the edge of a spoon until there are no loose bits. Cut and roast the remaining halves of the kabocha and butternut squash to keep around as snacks or to throw in whatever salad or soup you like.

You’ve got to get kabocha in your repertoire; its flesh is a silkier, slightly sweeter version of butternut squash. You should be able to find it in your local grocery store during fall and winter, but if not, use acorn squash or just double up on the butternut or red kuri.

Ingredients

• 1⁄2 kabocha squash, 1 red kuri squash, 1⁄2 peeled butternut squash, all cut into 11⁄2-inch cubes (about 8 cups cubed squash total)
• 11⁄2 tablespoons maple syrup
• 1 teaspoon ground ginger
• 3⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon freshly grated nutmeg
• 1 teaspoon fine sea salt
• 11⁄2 tablespoons Maple Syrup Vinaigrette
• Spiced Pumpkin Seeds, for garnish