Maple-Cinnamon Squash Ringlets
by Joy Pierson & Bart Potenza
Photo by Kate Mathis
Yields: 4 – 6 servings
We are mad for all types of squash. Joy’s mom’s favorite way to prepare squash was to halve and seed butternut squash, rub it with cinnamon, then fill the cavities with chutney just before baking. We like to make something similar with sweet and succulent kabocha squash. They look and taste great as a side with grilled tofu and sautéed greens. The squash can also be cooked on the grill, basted with the maple-cinnamon mixture, about 3 minutes per side. Happy eating!
-2 kabocha squash
-1/4 cup extra-virgin olive oil
-1/4 cup maple syrup
-1 teaspoon cinnamon
-pinch crushed pepper
-pinch sea salt
Preheat the oven to 350° F.
With a sharp paring or vegetable knife, carefully cut the squash into 1-inch circles, then halve into semi-circles. Lay them side by side on baking sheet.
Whisk the olive oil, maple syrup, cinnamon, pepper and salt together in a small bowl.
Brush the oil over the squash rings and bake for 20 – 25 minutes, until the squash is just tender.
Serve at once.
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