Recipe by Chef GillianSand
Easy. Gives the impression of taking more prep time than it actually does! Use any winter squash! Delicious.
Top Review by Chef Supposition
This is easier to make than it might seem, and oh so tasty! It's a great dish for company too. When I made it I used steamed squash, so didn't need to bake it as long, and substituted parsley for cilantro. I omitted the flour and added extra garlic, and it was a delicious addition to our Thanksgiving dinner!
- 3 cups peeled and cubed winter squash
- 1 teaspoon minced garlic (or more)
- 1⁄4 cup cilantro
- 1 teaspoon maple syrup (or honey, or brown sugar)
- 1 teaspoon garlic salt
- 3 tablespoons whole wheat pastry flour
- 3 tablespoons extra virgin olive oil
- 1⁄2 teaspoon fresh ground pepper
- 1 teaspoon nutritional yeast (optional)
Directions See How It's Made
- Preheat oven to 350.
- Place squash in a bowl and toss with minced garlic and parsley.
- Drizzle maple syrup and toss lightly.
- Add flour, garlic salt and optional nutritional yeast. Toss to coat the cubes .
- Pour squash mixture into a baking dish and drizzle with oil.
- Bake for 45 minutes to 1 hour, or until a bit crusty on top and soft underneath, but not mushy.
- This winter-time dish goes well with so many entrees you can hardly go wrong. This recipe was loosley adapted from Fit for Life's "American Vegetarian Cookbook.".