Roasted Squash with Cider Sauce
Prep time
Cook time
Total time
: vegan, vegetarian, squash, seasonal, fall, dinner
Serves: 4
  • Roasted Squash Ingredients
  • 1 medium spaghetti squash
  • 2 garlic cloves, peeled and cut in half
  • 1 medium acorn squash
  • Olive oil, for drizzling
  • Salt and Pepper
  • 2 cups prepared quinoa or rice blend
  • ¼ cup coconut milk
  • 2 teaspoons curry paste
  • Roasted pumpkin seeds, garnish
  • Cider Sauce Ingredients
  • 2 Tablespoons maple syrup
  • 1 cup local apple cider
  • ½ teaspoon powdered ginger
  1. Prepare the squash
  2. Preheat your oven to 400ºF. Line 2 baking sheets with aluminum foil.
  3. Slice spaghetti squash in half lengthwise. Scoop the seeds from each half, drizzle with olive oil and sprinkle with salt and pepper.
  4. Place the scooped side down on the baking baking sheet, over the a garlic cloves.
  5. Slice the acorn squash in half (around, not from stem to base). Scoop the seeds from each half and slice into ½ inch discs.
  6. Place the discs on a baking sheet prepared with non-stick spray. Drizzle with olive oil and sprinkle with salt and pepper.
  7. Cook the spaghetti squash until tender, about 20-30 minutes. Cook the acorn squash until it is golden, checking every 10 minutes.
  8. Cider sauce
  9. Bring the apple cider and maple syrup to a boil, immediately reduce to a simmer. Simmer until reduced by half, about 15 minutes. Set aside.
  10. Assemble the squash
  11. Scoop the filling from one of the spaghetti squash halves into a small bowl. Combine with the coconut milk, curry paste and a pinch of salt. Add more curry paste, to suit your taste.
  12. Place a scoop of the quinoa/rice on a plate. Place a disc of roasted acorn squash on the rice.
  13. Fill the ring of acorn squash with the coconut spaghetti squash, drizzle with the cider sauce and sprinkle with roasted pumpkin seeds.
Recipe by phoebe's pure food at