Sweet kabocha squash is roasted with maple syrup, cinnamon, and vanilla until tender and caramelized. Finished with toasted pecans, this cozy fall dish works beautifully as a side or served warm with vanilla ice cream for dessert.
1. Preheat oven to 400F. Cut the kabocha squash in half and scoop out the seeds. Slice into 1 inch wedges, leaving the edible skin intact.
2. In a large bowl, whisk together the maple syrup, melted butter, cinnamon, ginger, vanilla and salt.
3. Add the squash wedges and toss gently until evenly coated. Arrange in a single layer on a parchment lined sheet pan.
4. Roast for 30-40 minutes, flipping halfway through, until the squash is tender and caramelized around the edges.
5. Transfer to a serving platter and sprinkle with toasted pecans. Drizzle with additional maple syrup and finish with a pinch of flaky salt.