This Roasted Kabocha Squash will make you fall in love with roasted veggies! Cooked to perfection, covered in a sticky, savory-sweet glaze!
Course Side Dish
Cuisine American
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 4People
Calories 170kcal
Author FoodFaithFitness
Ingredients
1Medium Kabocha Squash(about 3 1/2 lbs)
1 1/2TbspOlive oil
Sea salt
For the glaze
1 1/2TbspMaple syrup
1TbspTahini
1TbspSoy sauce
3/4tspWhite miso paste
1/4tspFresh ginger,minced (optional)
Chopped cilantro (optional, for garnish)
Sesame seeds(optional, for garnish)
Instructions
Heat your oven to 400 degrees.
Cut the squash in half and scoop out the seeds. OPTIONAL: slice off the skin (I like to, but it's totally edible so you don't have to)
Slice the squash into 3/4 inch thick wedges and toss with the oil.
Arrange on an ungreased baking sheet and cook for 10 minutes. Flip each piece and cook until fork tender, another 9-11 minutes.
While the squash cooks, whisk all the glaze ingredients together in a small bowl.
Once the squash has cooked, turn the oven to HIGH BROIL. Brush half the glaze over the squash and broil until golden brown, about 1 -2 mins. Watch it closely as it burns quickly
Flip the squash and repeat with the rest of the glaze, broiling another 1-2 minutes.
Sprinkle with cilantro and sesame seeds (if desired) and DEVOUR!