Vegan Gluten-Free Summer Squash Recipe

This time of year you will see many holiday dishes that include pumpkins and squash. A lot of people typically sweeten their gourd dishes with honey, but we are big fans of maple syrup and we chose to use one of our favorites from Maple Valley Cooperative. Just like our granola, this vegan Summer squash recipe doesn’t need much to taste delicious.

Our vegan Summer squash recipe is a go-to dish for us at any potluck or family event, especially during the holiday season. It has a nice mix of both soft and crunchy textures. We hope you enjoy it as much as we do this holiday season!

  • 1 large summer squash about 3 pounds, peeled, seeded and cut into 1-inch cubes
  • 1 1/2 tbsp extra-virgin olive oil + 2 tbsp for baking sheet
  • 1 1/2 tbsp pure maple syrup
  • 1 3/4 tsp kosher salt
  • 3/4 tsp ground cinnamon
  • 1 tsp ground pumpkin spice
  • 1 tsp cardamom
  • 1/2 tsp ground black pepper
  • 1 tbsp chopped fresh rosemary
  • 1/2 - 1 cup Nora's Kitchen Granola
4-5 servings
40 minutes
  1. Preheat oven to 400 degrees.
  2. Generously coat two baking sheets with olive oil.
  3. Combine all ingredients, minus the granola, and put on baking sheet. 
  4. Bake for 20 minutes.
  5. Pull out baking sheets and top with granola then bake for 10 more minutes.
  6. Let cool and enjoy!