Roasted Kabocha Squash
This Roasted Kabocha Squash will make you fall in love with roasted veggies! Cooked to perfection, covered in a sticky, savory-sweet glaze!
Servings 4 People
- 1 Medium Kabocha Squash (about 3 1/2 lbs)
- 1 1/2 Tbsp Olive oil
- Sea salt
For the glaze
- 1 1/2 Tbsp Maple syrup
- 1 Tbsp Tahini
- 1 Tbsp Soy sauce
- 3/4 tsp White miso paste
- 1/4 tsp Fresh ginger, minced (optional)
- Chopped cilantro (optional, for garnish)
- Sesame seeds (optional, for garnish)
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!
Calories: 170kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 304mg | Potassium: 834mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3079IU | Vitamin C: 28mg | Calcium: 78mg | Iron: 2mg