"This simple, 5-ingredient Maple Sugar Roasted Kabocha Squash Recipe is the best way to enjoy this flavorful veggie! It’s even been given the thumbs up by my kids, so you know it’s a good one. Kabocha squash is vibrantly colored and absolutely gorgeous on a holiday table, although this recipe is easy and tasty enough for a weeknight!"
Maple Sugar Roasted Kabocha Squash Recipe
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 10mins
Cook time 30mins
Serves or Makes: 8
Recipe Card
ingredients
- 1 small kabocha squash
- 2 tablespoons maple sugar
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
Method
Step 1
Preheat oven to 425 degrees Fahrenheit.
Step 2
Cut off the stem of the squash. Halve the squash and remove the seeds using a fork or spoon. Cut the squash into 1-inch thick wedges and then cut the wedges into 1-inch sized chunks. Leave the skin on (it is thin, edible and delicious).
Step 3
Place the squash in a 12-inch cast iron skillet and add the maple sugar, oil, salt and pepper. Toss well with two spoons until all the squash is evenly coated. Place half the squash in a second 12-inch cast iron skillet. Spread the squash out into one even layer in both skillets. Space the squash out so the chunks are not touching. Arrange so the flesh side is down for the chunks.
Step 4
Roast for 30 minutes, flipping each piece halfway through so a second side of the flesh gets seared on the bottom of the skillet.
Step 5
Remove from oven and sprinkle with more salt if desired (I usually do another 1/2 teaspoon immediately after it comes out of the oven). Enjoy immediately while hot.
Step 6
Store leftovers once fully cooled to room temperature in an airtight container in the refrigerator for up to five days. Reheat in the oven for best results.