Maple cinnamon squash - vegan
Maple cinnamon squash - vegan

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, maple cinnamon squash - vegan. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Maple cinnamon squash - vegan is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Maple cinnamon squash - vegan is something that I have loved my whole life.

Butternut Squash - How to Peel, Seed, Roast and Prepare Tutorial Video: Learn different techniques for preparing butternut squash, including peeling, roasting the squash and toasting the seeds. A simple salad that will satisfy both the vegans and non vegans at your next gathering. A drizzle of lemon along with the mashing of the avocado into greens is simple and my go-to salad dressing.

To begin with this recipe, we have to 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. Make ready 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. Get 1 tsp ground cinnamon
  5. Get Sprinkle of seasalt
  6. Make ready Nice to have: a handful of pecans… add them to the tin 5 mins before the squash is ready

A delightful vegan treat to bring to the Thanksgiving dinner table and share with those you are thankful for. Really though, this pie is wonderful for any occasion. A healthier version of a typical pumpkin pie, ya know they're both gourd relatives… I was very partial to this pie. Reasons you'll love cinnamon roasted butternut squash. it tastes amazing and even the kids love it. you can roast it ahead and reheat.

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 😋

Toss the butternut squash cubes with olive oil, maple syrup, cinnamon, paprika and salt. Arrange on a large baking sheet. Maple roasted kabocha squash is the perfect sweet side. Made with a low carb, high fiber kabocha squash and a hint of sweetness from maple syrup and cinnamon. Start your day with a bowl of this easy overnight vegan and paleo maple cinnamon bircher muesli served with crisp apples.

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