Maple and Spice-Roasted Autumn Squash

Maple and Spice-Roasted Autumn Squash

Ingredients:
Assorted squash cubes (kabocha, red kuri, Delicata or butternut)
Maple syrup
Ground ginger
Ground cinnamon
Ground cloves
Nutmeg
Salt
Vinaigrette
Spiced pumpkin seeds, for garnish

Directions:
1. Preheat the oven to 325°F.
2. In a large bowl, combine the assorted squash cubes and maple syrup. Season with the ginger, cinnamon, cloves, nutmeg and salt and toss to evenly coat. Arrange the squash on a rimmed baking sheet in a single layer. Cover the pan with foil to help the squash cook in its own steam and become more infused with the spices. Bake until the squash is soft, about 35 minutes.
3. Remove the squash from the oven and set aside to cool for 10 minutes, still covered with the foil.
4. While the squash is still warm, transfer it to a large bowl. Add the vinaigrette and lightly toss; do not rough it up too much and break down the squash. Add salt to taste and top each serving with a sprinkling of spiced pumpkin seeds.

Tip:
To cut a whole squash, use a small, sharp knife rather than a cleaver. Lay the squash on its side on a stable cutting board, push the knife into the center at the equator and rotate the squash, pushing down and rotating until it is cut in half. Cut the halves into strips and then into cubes.