Ingredients:

  • 2 medium coquina squash (approximately 1.5 pounds / 680 grams)
  • 1 cup diced red bell pepper
  • 1 cup diced yellow onion
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • ¼ cup pure maple syrup
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Cut the coquina squash in half lengthwise and scoop out the seeds. Dice the squash into uniform cubes (about 1-inch).
  3. In a mixing bowl, toss the diced squash, red bell pepper, and onion with olive oil, salt, and pepper.
  4. Spread the vegetable mixture evenly on a baking sheet lined with parchment paper.
  5. Roast in the oven for 25-30 minutes, stirring halfway through, until tender and caramelized (golden brown).
  6. Whisk together maple syrup, balsamic vinegar, cinnamon, and thyme in a separate bowl.
  7. Drizzle the maple glaze over the roasted vegetables in the final 5 minutes of cooking, tossing to combine.
  8. Remove from the oven, taste, and adjust seasoning if needed. Serve warm.