Cinnamon Maple Roasted Kabocha Squash
This cinnamon maple roasted kabocha squash is the perfect sweet side dish for fall and super easy to whip up. Kabocha squash wedges are tossed with olive oil, maple syrup, cinnamon and salt and roasted to caramelized perfection.
- 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
- ½ teaspoon sea salt
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!
Serving: 1/2 of recipe | Calories: 166kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 596mg | Potassium: 822mg | Fiber: 4g | Sugar: 16g