Maple-roasted kabocha squash is just what your tastebuds have been looking for — sweet, salty and spicy all in one bite! Serve in place of fries or as a salad topping, or enjoy as a snack on its own.
| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup packed light brown sugar
- 1/4 cup maple syrup
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 2 teaspoons chili powder
- 1/2 teaspoon cayenne
- Kosher salt
- 1 kabocha squash (about 2 1/2 pounds)
Instructions
- Preheat the oven to 425 degrees F and line 2 rimmed baking sheets with parchment.
- Whisk together the brown sugar, maple syrup, butter, chili powder, cayenne and 2 teaspoons salt in a large bowl to combine.
- Cut the squash in half and trim and discard both ends. Using a spoon, remove the seeds and discard. Place the squash cut-side down and slice crosswise into 1/2-inch-thick wedges.
- Toss the squash with the maple syrup mixture to coat evenly. Arrange the squash in a single layer on the prepared baking sheets, reserving the excess maple syrup mixture. Roast, flipping the squash and rotating the baking sheets top to bottom halfway through, until golden brown and tender, 24 to 26 minutes. While still hot, loosen the squash with a metal spatula from the baking sheets and flip to avoid sticking. Brush the squash with the reserved maple syrup mixture and transfer to a serving dish. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 197 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 17 g |
| Protein | 1 g |
| Cholesterol | 20 mg |
| Sodium | 516 mg |
| Serving Size | 1 of 6 servings |
| Calories | 197 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 17 g |
| Protein | 1 g |
| Cholesterol | 20 mg |
| Sodium | 516 mg |
Reviews
Worthy of a 5 so long as you note starting point for spicè is about half. Even my grandma thought it was good!
Love this squash recipe. Made it the first time as written, but was a bit spicy for our taste but but we loved it. Let it marinate in the fridge all day and it was a hit. Since then have tweaked it a bit. Halted the chili powders and added ground coriander. Wow wow wow! The coriander really adds another depth of flavor.