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- Category: Sides
- Tags: Autumn, butternut, Dairy Free, delicata, Easy, Fall, Gluten Free, Plant Based, Red Kuri, Squash, Vegan, Vegetable, Vegetarian, Weeknight, Winter
Roasted Kabocha Squash
This versatile side dish features kabocha squash, a winter squash with a rich and buttery flavor. The squash is brushed with a sweet and savory mixture of maple syrup, brown sugar, miso paste, and olive oil, complemented by the warmth of cinnamon, ginger, and a hint of cayenne. Roasted to perfection, it offers a tantalizing blend of flavors in each bite. The recipe serves four and is an excellent accompaniment to a wide variety of main dishes.
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Roasted Kabocha Squash
Ingredients:
- 1 (2 lb) kabocha squash
- 2 Tbsp maple syrup
- 2 Tbsp brown sugar
- 1 Tbsp white miso paste
- 1 Tbsp olive oil
- ½ tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp cayenne
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 400°F. Line a baking sheet with parchment or a silicone mat to aid cleanup, if desired.
- Scrub the squash clean under cool running water. Slice off the ends, and cut in half lengthwise. Scoop out the seeds. Cut into ½-inch thick slices.
- In a small bowl, mix together maple syrup, brown sugar, miso paste, olive oil, and spices. Pour over squash and toss to coat well.
- Place on the baking sheet in a single layer. Roast 30 minutes, flipping halfway.
Serves 4
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