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Cider Baked Squash

A cozy, gluten-free dish featuring kabocha squash roasted with apple cider for a sweet and savory flavor profile, perfect for fall.

  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 kabocha squash
  • 2 tablespoons olive oil
  • 1 cup apple cider
  • Salt, to taste
  • Pepper, to taste
  • Cinnamon (optional)
  • Fresh rosemary (optional)
  • Maple syrup (optional)
  • Toasted pumpkin seeds (for garnish, optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Poke the kabocha squash with a sharp knife and microwave for a couple of minutes to soften.
  3. Let it cool, then cut the squash into wedges.
  4. Toss the wedges in olive oil, apple cider, salt, pepper, and any optional spices.
  5. Spread the wedges out on a baking sheet, ensuring they are not crowded.
  6. Roast for 35-40 minutes, flipping halfway, until golden and caramelized.
  7. Serve warm, garnished with toasted pumpkin seeds if desired.

Notes

For extra nutrition and flavor, serve with a soft poached egg or dollop of Greek yogurt. This pairs well with roasted chicken or crispy tofu.

  • Author: miguel-santiago
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 150
  • Sugar: 8g
  • Sodium: 200mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: fall recipes, gluten free, roasted vegetables, kabocha squash, apple cider