Maple Roasted Squash

Maple Roasted Squash

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Ingredients

  • 1 Candy Roaster Squash
  • 3/4 cup chopped pecans
  • 1/3 cup unsweetened flaked coconut
  • 4-5 medjool dates pitted and chopped
  • 3 Tbsp pure maple syrup divided
  • 1/2 tsp cinnamon
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine grain sea salt

Instructions

  • Preheat your oven to 425 degrees.
  • Cut both squash in half lengthwise and scoop out seeds and strings with a spoon.
  • Place the squash halves face-down on a baking sheet and roast for 25 minutes or until soft.
  • Once done, remove from the oven but keep the oven on for second roasting.
  • While squash roasts, mix all filling ingredients together in a bowl, except only add 1 1/2 tbsp maple syrup – leave the rest for drizzling.
  • Turn over roasted squash and fill evenly with pecan mixture (about ¼ cup per squash half).
  • Once filled, carefully drizzle remaining maple syrup over the tops of the squash and place in the oven again for 10 minutes until toasty. Serve warm and enjoy!

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