Roasted Hubbard Squash
Oven-roasted Hubbard squash with maple pomegranate glaze is a delicious side, perfect for your holiday table.
Servings: 2 lbs.
Calories: 104kcal
Equipment
Ingredients
- 2 lb. Hubbard squash - cleaned and sliced into 1 in. thick slices
- 1 tbsp. olive oil
- 1 tsp. kosher salt or to taste
- 1/2 tsp. black pepper
- 1/2 tsp. aleppo pepper - sub ancho or chipotle chili powder
For the glaze
- 2 tbsp. maple syrup
- 1 tbsp. olive oil
- 1 tbsp. pomegranate molasses
Instructions
- Preheat oven to 400°F / 200°C / Gas Mark 6
- Place sliced squash on baking sheet (lined with parchment), drizzle with olive oil.
- Season with salt, pepper and chili on both sides.
- Roast for 25 minutes, flipping squash over halfway through to get color on both sides.
- When squash is caramelized and easily pierced with a knife, remove from oven and set aside.
- In a small bowl, whisk together the maple syrup, olive oil and pomegranate molasses for the glaze.
- Drizzle glaze over sliced squash while warm and serve.
Notes
If you can't find aleppo pepper or chipotle chili powder, sub regular dark chili powder.
Nutrition
Serving: 2.5 pieces | Calories: 104kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 404mg | Fiber: 2g | Sugar: 10g