Honey Lemon + Chili Roasted Squash

I grew up with vegetable dishes that were mostly cooked in a wok or grilled in tandoor. After moving to Canada I got into roasting veggies. Needless to say, it became my favorite way of cooking in the colder months. Roasting fresh vegetables often bring out the inherent sweetness, developing deep flavors. I often make different variations of roasted vegetables with any vegetables that are available.These squash wedges are sweet, spicy, tangy and so addicting! They are super easy to make, and look pretty impressive on the plate.

If you want to see the recipe in action check this video.

I brushed the thick squash wedges with an exotic marinade consisting of fennel seeds, garlic, lemon juice, honey and aromatic Kasoori methi. They were then roasted until tender and caramelized. While simple roasted squash wedges with olive oil, salt and pepper are delicious on their own, the addition of lemon, honey, chili, and the aromatic spices really turns up the flavor.The combination of sweet, spicy, and tangy will really make your taste buds happy.

If you are vegan and looking for an exact replacement for honey with same viscosity my suggestion would be a mix of pure Canadian maple syrup and brown rice syrup or agave nectar or bee free honey. Each wedge bursts with a ton of flavor and is sweet, spicy and tangy all in one. I’m not going to lie, I’m pretty proud of this marinade.  Once you try this recipe you will never eat roasted squash any other way.

I used acorn squash, but you could absolutely substitute another variety. I am thinking delicata and honey-nut would be nice. One of the beautiful things about roasting the small variety of squash or pumpkin is that you don’t need to worry about peeling. However, you need to stick to an organic variety. When you roast, their skin gets tender and is easy to chew. It’s quite tasty too. And, of course, eating the whole thing is healthy too. They are packed with fiber and beta-carotene, especially since you get all those vitamins just underneath the skin.

You could serve the squash wedges for a healthy snack or a luxurious side with grilled meat, poultry or fish. If you like you can cut them in bite size pieces after roasting. They are excellent in salads or pasta dishes. We ate it with warm quinoa salad and lemon chicken.

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This post is part of the linky party  #COOKBLOGSHARE hosted by Monika Dabrowski @ Everyday healthy recipes