* Recipe by guest contributor Laney Schwartz, creator of Life is But a Dish
Simple, delicious side dishes are my jam. I mean, how can they not be? I’m super obsessing over this new squash in my life, hello kabocha.
I also just like saying it. Kabocha. It’s fun, right?
There are so many squash out there that are so difficult to deal with. I mean, I love me some butternut squash and spaghetti squash, but there’s never a time in my life when I feel like preparing one. They’re hard to cut into, challenging to handle and sometimes it’s just too much work. However, the kabocha squash is easy peasy.
You don’t have to peel any skin (you can eat it!) and it’s not too hard to slice into. Plus I LOVE the mild flavor and it’s kind of everything with this apple cider maple dressing.
True story: The first time I made this I had all intentions of saving it as a side dish for dinner that night. Not so much. Literally ate the entire squash before dinner even happened. I saved ONE piece for Zach to try.
It’s kind of perfect for fall, the holidays, or every damn day.
Get the Recipe // Apple Cider Maple Roasted Kabocha Squash
You can thank me later.