Maple Glazed Squash with Confetti Slaw
Updated Feb 15, 2021, Published Nov 11, 2014
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Maple Glazed Squash with Confetti Slaw
Ingredients
- 2 large acorn squashes, halved lengthwise and seeded
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 3 tablespoons extra-virgin olive oil, divided use
- ½ cup organic maple syrup
- 2 cups fresh arugula
- ½ small head purple cabbage, thinly sliced
- ¼ cup raw cashews
- 2 tablespoons pumpkin seeds
- 1 tablespoon sesame seeds
- 2 teaspoons balsamic vinegar
- 2 tablespoons dairy-free Parmesan cheese
Instructions
- Preheat the oven to 450°F.
- Place the squash cut side up on a baking sheet. Sprinkle with sea salt and pepper. Drizzle with 2½ tablespoons of the olive oil and the maple syrup.
- Roast for 1 hour or until tender. Remove from the oven and set aside to cool. Then cut into ½-inch pieces. Toss the squash in a large bowl with remaining ½ tablespoon of olive oil, arugula, cabbage, cashews, pumpkin seeds, and sesame seeds. Drizzle with the balsamic vinegar and sprinkle with the cheese.
Nutrition
Calories: 279kcalCarbohydrates: 41gProtein: 5gFat: 12gSaturated Fat: 2gCholesterol: 1mgSodium: 249mgPotassium: 822mgFiber: 4gSugar: 19gVitamin A: 1480IUVitamin C: 56.7mgCalcium: 154mgIron: 2.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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