Description
Sweet Roasted Kabocha Squash, caramelized with maple, is pure comfort. This easy recipe turns a humble squash into a side dish that feels like a warm hug. Seriously good.
Ingredients
Scale
- Main Ingredients:
- 1 medium Kabocha squash (about 2–3 lbs), cut into 1-inch wedges or cubes
- 2 tbsp Olive oil
- Flavor Boosters:
- 3 tbsp Maple syrup (real maple, please!)
- 1 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1/2 tsp Salt (or to taste)
- Optional Finishing Touches:
- 5–6 fresh Sage leaves, roughly chopped
- 1/4 cup Chopped pecans
Instructions
- Prep Your Kabocha:: First things first, preheat your oven to 400°F (200°C). Then, tackle that kabocha squash. This is where I always feel a bit like a warrior! Carefully cut the squash in half, scoop out the seeds and stringy bits (a sturdy spoon works best here). Now, cut it into 1-inch thick wedges or cubes. Honestly, the skin is tough, so take your time and use a sharp knife. I once almost lost a finger during this step, so no rushing! You’ll see those vibrant orange insides, ready for some deliciousness.
- Season the Squash:: In a large bowl, toss your kabocha pieces with the olive oil, maple syrup, cinnamon, nutmeg, and salt. Get in there with your hands! It feels a bit messy, but it ensures every piece is beautifully coated. This step is crucial for getting that amazing flavor in every bite. I’ve tried using a spoon, but it just doesn’t distribute the seasonings as well. Don’t be shy with the salt; it really brings out the sweetness. You want to see a nice, even sheen on all the squash.
- First Roast:: Spread the seasoned kabocha squash in a single layer on a large baking sheet. Make sure not to overcrowd the pan – this is where I always make a mistake, thinking more is better! If it’s too crowded, the squash will steam instead of roast, and we want those lovely caramelized edges, right? Pop it into your preheated oven and roast for 15 minutes. You’ll start to smell that sweet, spicy aroma filling your kitchen; it’s honestly one of my favorite parts!
- Flip and Continue Roasting:: After 15 minutes, carefully remove the baking sheet from the oven. Using a spatula, flip each piece of Sweet Roasted Kabocha Squash so they can brown evenly on all sides. If you’re adding fresh sage or pecans, this is a good time to sprinkle them over the squash. I love how the sage gets slightly crispy in the oven! Return the tray to the oven and continue roasting for another 15-20 minutes, or until the squash is fork-tender and beautifully caramelized.
- Check for Tenderness:: Keep an eye on it! The exact roasting time can vary depending on your oven and how thick you cut your squash. You’re looking for pieces that are soft when pierced with a fork and have those gorgeous browned, slightly sticky edges. I’ve definitely over-roasted it before, and while still edible, it wasn’t quite the same. Trust your senses here – what does it look like? What does it feel like when you gently press it?
- Serve It Warm:: Once your Sweet Roasted Kabocha Squash is perfectly tender and caramelized, take it out of the oven. Let it cool for just a few minutes before serving. It should look vibrant, smell incredibly fragrant, and taste like pure autumnal bliss. I usually just scoop it right onto a serving platter. It’s simple, comforting, and always a hit. Enjoy your delicious creation, you deserve it!