With its velvety texture and naturally sweet flavor, kabocha squash becomes irresistible when roasted with maple sugar. The caramelized edges and hint of earthiness make this side dish perfect for fall dinners, holiday tables, or anytime you want a simple yet elegant vegetable. Serve hot from the oven for maximum flavor.
INGREDIENTS:
1 small kabocha squash, cut into 1-inch pieces, skin left on
2 tablespoons maple sugar
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Additional salt, to taste after roasting, if desired
METHOD:
Set oven to 425°F. For even heat distribution, stack two baking sheets together. Lightly oil or spray the top sheet.
In a large bowl or zip-top bag, toss squash pieces with maple sugar, olive oil, salt, and pepper until evenly coated.
Spread squash in a single layer on the prepared pan, flesh side down, leaving space between pieces.
Bake for 15 minutes. Flip pieces and continue roasting for 15 more minutes, or until tender with caramelized edges.
Sprinkle lightly with extra salt if desired. Serve immediately while hot.
SERVING SUGGESTIONS:
Maple sugar roasted kabocha squash pairs beautifully with roasted chicken, pork tenderloin, or grilled salmon. For a vegetarian meal, serve it alongside quinoa, farro, or a hearty lentil salad. It also makes a lovely addition to grain bowls, fall harvest platters, or as a colorful side on a holiday table.
