Roasted Squash Medley Roasted Squash Medley

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Geary House

Savour the sweet, nutty flavour of acorn squash and honey-like sweetness of figs in this fall-flavoured salad that's brushed with the perfect combination of maple syrup and brown sugar. 

  • Prep time 20 minutes
  • Total time 1 hour & 15 minutes



Position racks in top and bottom thirds of oven; preheat to 425°F. Line 2 baking sheets with parchment paper.

Halve acorn squash lengthwise; remove seeds and discard. Cut into 1 1/2-inch wedges. Halve kabocha squash lengthwise; remove seeds and discard. Cut into 2-inch wedges. Place squash, shallots, thyme and rosemary on prepared pans, dividing evenly. 

Drizzle with oil; toss to coat. Brush maple syrup on squash; sprinkle with brown sugar and salt. Bake, switching and rotating pans halfway through, until fork-tender, about 40 minutes. Add grapes to top pan during last 10 minutes of baking.

Remove from oven. Flip squash; top with figs (if using).

Makes 8 to 10 servings.

Nutritional facts PER EACH OF 10 SERVINGS: about

  • Fibre 3 g
  • Sodium 185 mg
  • Sugars 14 g
  • Protein 3 g
  • Calories 173
  • Total fat 6 g
  • Potassium 573 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 31 g


  • Iron 9
  • Folate 12
  • Calcium 5
  • Vitamin A 45
  • Vitamin C 23
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Lunch & Dinner

Roasted Squash Medley