Salsas & sides · CRESPO KITCHEN

Maple-Roasted Squash and Mango

Squash and mango cubes roasted with maple syrup and warm spices.

Fresh mango

Dish photograph: Maple-Roasted Squash and Mango. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

2 ½ cups cubed butternut squash (small cubes)
½ cup unsalted butter, melted
1 tablespoon minced garlic
1 teaspoon ground cinnamon
Salt and pepper to taste
2 cups cubed mango (small cubes)
½ cup pure maple syrup
1 teaspoon pure vanilla extract
½ teaspoon ground nutmeg
2 sprigs fresh rosemary for garnish

Method

Heat the oven to 425°F. Spread squash and mango on a parchment-lined sheet and roast for 15 minutes.
Whisk butter, maple syrup, garlic, vanilla, cinnamon and nutmeg. Pour over the sheet, toss and season.
Roast another 25–30 minutes, stirring 2–4 times to prevent scorching. Serve once the squash is tender, with rosemary garnish.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: Recipe submitted by Jocelyn Delk Adams, Grandbaby Cakes