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Roasted Kabocha Squash

Roasted Kabocha Squash

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


  • 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



  1. Preheat the oven to 400°F. Line a baking sheet with parchment or a silicone mat to aid cleanup, if desired.
  2. 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.
  3. In a small bowl, mix together maple syrup, brown sugar, miso paste, olive oil, and spices. Pour over squash and toss to coat well.
  4. Place on the baking sheet in a single layer. Roast 30 minutes, flipping halfway.

Serves 4


Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods

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