Maple Glazed Squash with Confetti Slaw


  • 2 large acorn squashes, halved lengthwise and seeded
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil, divided use
  • ½ cup organic maple syrup
  • 2 cups fresh arugula
  • ½ small head purple cabbage, thinly sliced
  • ¼ cup raw cashews
  • 2 tablespoons pumpkin seeds
  • 1 tablespoon sesame seeds
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons dairy-free Parmesan cheese


Preheat the oven to 450°F.

Place the squash cut side up on a baking sheet. Sprinkle with sea salt and pepper. Drizzle with 2½ tablespoons of the olive oil and the maple syrup.

Roast for 1 hour or until tender. Remove from the oven and set aside to cool. Then cut into ½-inch pieces. Toss the squash in a large bowl with remaining ½ tablespoon of olive oil, arugula, cabbage, cashews, pumpkin seeds, and sesame seeds. Drizzle with the balsamic vinegar and sprinkle with the cheese.


Serves 6

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Coleslaw Dairy Free Magazine Maple Syrup Squash
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