Recipes

Maple Roasted Kabocha Squash

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.

Ingredients

1 medium kabocha squash

3 tbsp maple syrup

2 tbsp butter, melted

1 tsp ground cinnamon

1/2 tsp ground ginger

1 tsp vanilla extract

1/4 tsp salt

1/4 cup toasted pecans, roughly chopped

2 tbsp maple syrup, for drizzling

flaky salt

Method

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.