Maple roasted Koginut squash finished with tart cranberries, toasted pecans, and fresh parsley for a colorful, sweet and savory addition to your Thanksgiving table.
1. Preheat the oven to 425 F. Cut the koginut squash in half, scoop out the seeds, and slice into 1 inch wedges. The skin is edible and can be left on, but you can peel the squash if preferred.
2. Toss the wedges with olive oil, cinnamon, salt and black pepper. Arrange in a single layer on a sheet pan and roast until the squash begins to soften and develop golden edges.
3. Drizzle the squash with maple syrup and gently toss to coat. Return to the oven until squash is fork tender and caramelized.
4. While squash is finishing in the oven, prepare the cranberries. Place the dried cranberries in a small bowl with apple cider vinegar and enough warm water to cover. Let sit until plump and then drain.
5. Arrange roasted squash on a serving platter and scatter cranberries and pecans over the top. Sprinkle with fresh parsley and flaky salt. Serve warm.