This roasted kabocha squash is the perfect sweet side. Made with low carb, high fiber kabocha squash and a hint of sweetness from maple syrup and cinnamon. Vegan and gluten-free.
Kabocha squash is one of my favorite winter squashes. It’s sweet yet savory and honestly the perfect addition to a wide variety of recipes! In the past I’ve made roasted kabocha tots which are so tasty on salads, in grain bowls or just as a snack (dipped in ketchup). Or even as part of breakfast… anyone else on board with squash for breakfast?
The tots are great, but I love adding an extra hint of sweetness by roasting the squash with a little maple syrup and cinnamon. And we’re just using a tiny bit of both so the squash is a bit sweeter but not overly sweet or drenched in thick sugary glaze! It takes only a tiny bit of effort but the maple cinnamon seasoning makes a side dish that’s perfect for holiday meals. And oh my goodness, it’s an amazing addition to fall and winter salads. I’m hooked on it!
What is kabocha squash?
Often called a Japanese Pumpkin, kabocha squash is the sweetest winter squash variety that I’ve found, even sweeter than my other favorite, butternut squash. The texture smooth and creamy but hearty enough to roast — basically a cross between a sweet potato and a pumpkin. The best part is that the skin is completely edible so you don’t have to peel it before roasting. Of course, you really don’t have to peel butternut squash either but the skin of butternut is definitely a tougher than that of kabocha squash.
Is kabocha squash healthy?
Heck yes it is! It’s packed with fiber, beta-carotene, iron, vitamin C and B vitamins and has fewer calories and carbs than butternut squash. If you’re looking for a dense, high fiber vegetable to use in place of higher carb ingredients, try kabocha squash!
How do you cook kabocha squash?
Because you don’t have to peel kabocha squash, it’s super simple to make. Start by cutting it half (from the stem down). Scoop out the seeds. Slice into wedges. For this recipe, we toss the wedges in oil, maple syrup, cinnamon and sea salt. Bake at 400°F for 30 minutes.
If you try this roasted kabocha squash recipe please be sure to leave a comment and star rating letting us know how it turned out. Your feedback is so helpful for the EBF team and other EBF readers.
Maple roasted kabocha squash is the perfect sweet side. Made with a low carb, high fiber kabocha squash and a hint of sweetness from maple syrup and cinnamon. Vegan and gluten-free.
Scale
Ingredients
1 medium kabocha squash (about 1 pound), seeded and cut into 1-inch wedges
1 Tablespoon olive or avocado oil
1 Tablespoon maple syrup
1 teaspoon cinnamon
1/2 teaspoon sea salt
Instructions
Preheat the oven to 400°F. On a rimmed baking sheet, toss the squash with the oil, maple syrup, cinnamon and salt.
Arrange squash in a single layer and roast for 15 minutes. Flip and roast for 15 minutes longer, until golden and tender. Enjoy!
Category:Side
Method:Bake
Cuisine:American
Nutrition
Serving Size:1/2 of recipe
Calories:237
Sugar:13g
Fat:7g
Carbohydrates:44g
Fiber:15g
Protein:6g
Keywords: maple roasted kabocha squash, kabocha squash
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