An easy, sweet roasted kabocha squash recipe, complete with a delicious apple cider glaze. The perfect Winter side dish!
Sometimes I feel really bad for squash. Once fall hits, everyone goes pumpkin crazy and forgets about the other equally (and, in my personal opinion, better) ah-may-zing winter squash varieties. When you’ve got yum options like butternut, acorn, buttercup, and kabocha (<3) why not branch out?
Side note: Yes, I know it’s weird to feel bad for squash. But, I have developed such a loving relationship with it that I have come to believe it really does have feelings.
I just keep getting weirder and weirder. I don’t know how you guys deal with this.
But, I <3 you for it.
Back to squash.
When I think of cozy I think of drinking apple cider curled up in a blanket beside a fire. This squash has all those flavours – cinnamon, ginger, cloves, sugar…you name it and it’s got it. It’s spice and everything nice y’all. Plus it’s got butter. Butter and apples and cinnamon…is there anything better?
For all you peeps who are sitting there, pondering other things that could be better than that, let me save you some brain energy: there is not.
Plus, its healthy….say whaaaaa!!??
Oh and guess what? It makes your house smell even better than those fall scented candles. (Side note #2: I am totally THAT girl who goes and smells every.single.candle at Walmart for 5 hours ’cause that is how cool cats have fun).
Guys, I just saved you money…those fancy smelling candles be pricey.
Picture yourself all curled up by a fire, wrapped in a blanket….and eating apple cider glazed squash.
And, if you don’t like squash for some crazy reason (Mom, I know you read this, and I am looking at you) make it anyway. Squash is cheaper than candles.
- Preheat your oven to 400 degrees F.
- Peel the squash and cut it into 1/2 inch cubes. Place it in a baking dish just big enough for the squash to all lay flat and not cramped.
- On high heat, bring the apple cider and brown sugar to a boil. Reduce heat to medium until the mixture begins reducing (just a few minutes)
- Stir in the butter and salt until well combined, and the butter is totally melted.
- Pour the glaze over the squash and stir it will so the squash is coated evenly.
- Bake for about 45 minutes, until golden brown. Stir it every 15 minutes or so to keep the glaze evenly distributed.
- Sprinkle with a touch on cinnamon and devour!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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