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Sumac Roasted Kabocha Squash
Middle Eastern spices bring warmth and tang to a fall favorite squash
Prep Time: 00:15
Cook Time: 00:30
1/4 cup olive oil
1 tablespoon sumac
1/8 teaspoon cayenne, (optional)
1/4 cup maple syrup
1/2 cup minced cilantro
1 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper
1Prepare the squash: Heat oven to 375F.
2Wash the squash well to make sure is clean of dirt and wipe it dry with a paper towel. Cut the squash in half and remove the grey conus bottom. Slice the squash into 1” slices and lay flat on a parchment lined baking sheet.
- Make the seasoning: In a small bowl whisk together the olive oil, sumac, cayenne (if using), maple syrup to combine. Brush mixture generously on the squash, season with salt and pepper, then turn over and repeat on the other side.
- Roast: Place seasoned squash in the oven and roast for 20-30 minutes, depending on how soft/crispy you like your squash.
5When squash is cooked to your preference, transfer to a serving plate and sprinkle the minced cilantro all over. Serve hot.
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