Maple cinnamon squash - vegan

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, maple cinnamon squash - vegan. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Maple Cinnamon Roasted Butternut Squash - Easy, healthy, delicious vegan recipe for fall. Includes link to a detailed tutorial on how to peel and seed butternut squash. One of my favorite things about autumn is the abundance of seasonal squash in the market. Butternut squash is a particular favorite in our family.

Maple cinnamon squash - vegan is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Maple cinnamon squash - vegan is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have maple cinnamon squash - vegan using 6 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Maple cinnamon squash - vegan:
  1. Prepare 1⁄2 kabocha squash - or butternut or onion or other squash
  2. Prepare 1 1⁄2 tbsp olive oil
  3. Make ready 1 1⁄2 tbsp maple syrup
  4. Take 1 tsp ground cinnamon
  5. Make ready Sprinkle of seasalt
  6. Take Nice to have: a handful of pecans… add them to the tin 5 mins before the squash is ready

Variation: To make Vegan Coconut Squash with Toasted Walnuts and Pomegranate, prepare the squash, omitting the cinnamon and using coconut oil instead of. Place squash cubes on pan with parchment, and add maple syrup, cinnamon, and salt. Made with a low carb, high fiber kabocha squash and a hint of sweetness from maple syrup and cinnamon. Clean the squash, cut both ends off and slice in half lengthwise.

Instructions to make Maple cinnamon squash - vegan:
  1. Preheat oven to 200C.
  2. Cut the squash into semicircles. Or it works if you cube the squash too. With most squash you don’t need to peel.
  3. Mix the oil, maple syrup and cinnamon in a bowl.
  4. Coat the squash in the oil mix. Either dip the squash in the mix or spoon the mix over.
  5. Put the squash on a lined baking tray. Sprinkle with seasalt and cook for 25-30 mins. Check on it at 25mins as it can burn quite quickly…
  6. That’s it! Enjoy 😋

Made with a low carb, high fiber kabocha squash and a hint of sweetness from maple syrup and cinnamon. Clean the squash, cut both ends off and slice in half lengthwise. Place the squash slices in a large bowl. Drizzle with olive oil and maple syrup and sprinkle with cinnamon. How to Make Cinnamon Butternut Squash Dice the squash into cubes.

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