Preheat oven to 425 degrees F. Line 15 1/2 inch by 10 1/2 inch jelly-roll pan with foil. Place squash in pan; drizzle with oil and sprinkle with salt, and toss to combine. Roast squash 15 minutes.
Meanwhile, in 1-cup liquid measuring cup, stir maple syrup with pumpkin pie spice and ground red pepper until mixed.
Drizzle maple syrup mixture over squash; toss to coat. Roast squash 15 to 20 minutes longer or until fork-tender. Spoon squash, along with any pan juices, into serving dish.
Originally Submitted
2/28/2011
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