Maple Roasted Kabocha Squash Recipes
MAPLE-ROASTED KABOCHA SQUASH
Maple-roasted kabocha squash is just what your tastebuds have been looking for - sweet, salty and spicy all in one bite! Serve in place of fries or as a salad topping, or enjoy as a snack on its own.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F and line 2 rimmed baking sheets with parchment.
- Whisk together the brown sugar, maple syrup, butter, chili powder, cayenne and 2 teaspoons salt in a large bowl to combine.
- Cut the squash in half and trim and discard both ends. Using a spoon, remove the seeds and discard. Place the squash cut-side down and slice crosswise into 1/2-inch-thick wedges.
- Toss the squash with the maple syrup mixture to coat evenly. Arrange the squash in a single layer on the prepared baking sheets, reserving the excess maple syrup mixture. Roast, flipping the squash and rotating the baking sheets top to bottom halfway through, until golden brown and tender, 24 to 26 minutes. While still hot, loosen the squash with a metal spatula from the baking sheets and flip to avoid sticking. Brush the squash with the reserved maple syrup mixture and transfer to a serving dish. Serve warm or at room temperature.
MAPLE ROASTED KABOCHA SQUASH WITH PEPITAS AND COTIJA
I find kabocha to be sweeter and less fibrous than other squash. It's the hero vegetable you need in your repertoire. This recipe for the squash is so flavorful I like it as a snack, but it's also a fantastic side dish to round out a great meal. You can substitute other squash for the kabocha in this recipe if you like.
Provided by Jet Tila
Categories side-dish
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Wash the whole squash under running water and pat dry. Cut the squash in half by inserting the tip of a chef's knife in the center of the squash where the stem connects. Push the tip in until it has cut all the way through the skin and flesh, then press down firmly on the handle, bringing the heel of the blade all the way to the cutting board. Turn the squash 180 degrees and repeat on the other side, splitting the squash. Scrape out the seeds with a spoon.
- Slice the squash into 1/2-inch-thick wedges and place in a large bowl. Pour the butter and oil over the squash, then season generously with salt and pepper. Toss to combine. Spread the squash out on the prepared baking sheet. Roast until the edges are brown and the squash is tender in the middle, 20 to 30 minutes.
- Transfer to a platter, drizzle with the syrup and sprinkle with the pepitas and Cotija. Season with salt and pepper and serve.
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