Sugar-and-Spice Roasted Squash

From Jeanette's Healthy Living

Adapted from Food and Wine Magazine, November 2010. I reduced the amount of coconut milk in half (and used light coconut milk) and substituted maple syrup for the brown sugar (a refined sugar) called for in the original recipe.

1 cup light unsweetened coconut milk

¼ cup maple syrup

8 garlic cloves

One 1 ½” piece of fresh ginger, peeled and thinly sliced

1 teaspoon cinnamon

½ teaspoon ground cloves

½ teaspoon ground cardamon

½ teaspoon ground nutmeg

One 2-pound butternut or kabocha squash, cut into 2 inch pieces


Preheat oven to 350 degrees.  In a large mixing bowl, stir together the coconut milk, maple syrup, garlic, ginger, cinnamon, cloves, cardamon, nutmeg and salt.  Add the squash and toss well to coat thoroughly.  Pour into a large roasting pan, cover with foil, and bake for 45 minutes, until squash is almost tender.

Increase oven to 425 degrees.  Uncover the pan.  Turn the squash pieces over and season with salt.  Roast on the top shelf for 15 minutes.  Increase the oven to 450 degrees and roast for about 15 minutes, until the squash is richly glazed.

Serves 4-6.