Roasted Squash With Maple Syrup, Cinnamon & Nutmeg

Roasted Squash With Maple Syrup, Cinnamon & Nutmeg

Can you ever think about something more autumnal than some roasted squash with cinnamon and nutmeg? Exactly, I am talking about that warm and cozy flavor that spreads all over your house in a Sunday afternoon.

Roasted Squash With Maple Syrup, Cinnamon & Nutmeg

 

Roasted Squash With Maple Syrup, Cinnamon & Nutmeg

Along with all the nice colored leaves, crispy morning air and lots of tasty grapes, autumn brings with it abundance of squash, just ready to be enjoyed as a snack or as a simple side dish for your meal. Well, in fact, a nice roasted squash can also serve to some flavored muffins with cardamon crumble. Uhmm..so delicious.

I wanted to celebrate the real beginning of autumn this Sunday with my family, cooking only seasonal dishes, and this roasted squash with maple syrup, cinnamon and nutmeg was one of the best choices: soft, sweet and flavored.

Roasted Squash With Maple Syrup, Cinnamon & Nutmeg

I don’t know who’s more happier, me that I am so excited to try all the pumpkin recipes that exist or can be invented, or my husband that gets to try of the final results? 🙂 He’s definitely one of the luckiest one here.

This perfect roasted squash definitely screams for the perfect duo: cinnamon and nutmeg, but you can add your own signature here and spread some ground cardamon and ginger, just to see how the taste enriches. Just give it a try.

 

Love,

Cori

Roasted Squash With Maple Syrup, Cinnamon & Nutmeg
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Recipe type: Side Dish
Author:
Prep time:
Cook time:
Total time:
Yield: 4
Ingredients
  • 2 small acorn squash
  • 100 ml maple syrup
  • ½ tsp cinnamon
  • ½ tsp fresh grated nutmeg
  • ½ tsp ground cardamon
  • ½ tsp ground dried ginger
  • 2 tbsp olive oil
  • pinch of salt
  • 1 tbsp brown sugar
Intrustructions
  1. Preheat the oven to 160°C.
  2. Cut the acorn squash in half, remove the seeds with a teaspoon and slice them into 1 cm slices.
  3. Sprinkle the acorn with the olive oil, add half of the maple syrup, sugar and salt and toss until coated.
  4. Transfer the squash into the baking tray coated with baking sheet. Add now the seasoning made from cinnamon, nutmeg, ginger and cardamon.
  5. Roast the squash for 40-50 minutes, until becomes soft.
  6. Serve with the remaining maple syrup.

Dovleac copt cu sirop de artar, scortisoara si nucsoara

Roasted Squash With Maple Syrup, Cinnamon & Nutmeg

Te poti gandi la ceva mai tomnatic decat la un dovleac copt cu scortisoara si nucsoara? Exact, ma refer la acea aroma delicioasa care se imprastie in casa ta intr-o dupa-amiaza de duminica.

Impreuna cu diminetile racoroase, frunze colorate si struguri gustosi, tomna vine cu o abundenta de dovleci, gata sa fie copti si savurati ca snack sau gatiti ca fel de mancare. De fapt, un dovleac frumos copt, poate fi folosit si ca baza pentru o portie de briose cu crumble de cardamon.

Am celebrat duminica aceasta venirea cu adevarat a toamnei si am gatit mancare sezoniera, iar dovleacul copt su sirop de artat, scortisoara si nucsoara s-a dovedit a fi vedeta: dulce, aromat si moale.

N-as sti sa-ti spun cine e mai fericit la mine in casa, eu care sunt atat de entuziasmata sa gatesc toti dovlecii dupa toate retetele posibile si inventate, sau sotul meu care are ocazia sa guste rezultatul final 🙂 E drept ca el este cel mai norocos dintre noi.

Reteta perfecta de dovleac copt striga dupa duo-ul perfect: scortisoara si nucsoara. Dar pentru a aduce o nota speciala retetei, incearca si cate un praf de cardamon si ghimbir macinat. O sa-ti placa.

2 dovleci mici
100 ml sirop de artar
1/2 lingurita scortisoara
1/2 lingurita nucsoara proaspat macinata
1/2 lingurita ghimbir macinat
1/2 lingurita cardamon
un varf de sare
1 lingura zahar brun

Perincalzeste cuptorul la 160°C. Taie dovleacul pe din doua si curata-i miezul, apoi taie-l in felii de 1 cm grosime. Adauga peste feliile de dovleac uleiul de masline, jumatate din cantitatea de sirop de artar, zahar si sare. Amesteca pana ce feliile sunt acoperite in mod egal. Transfera-le in tava de cuptor tapetata cu hartie de copt si asezoneaza cu scortisoara, ghimbir, nucsoara si cardamon. Transfera tava in cuptor si coce dovleacul pentru 40-50 de minute pana ce acesta se inmoaie si se rumeste pe la colturi.

Serveste cu restul de sirop de artar.

Love,

Cori

 

Cori Costache

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