Sweet Spicy Roasted Kabocha Squash
Elevate your side dish game with Sweet Spicy Roasted Kabocha Squash, a perfect blend of caramelized sweetness and bold heat. This easy recipe pairs tender kabocha squash with a mouthwatering glaze of maple syrup, soy sauce, and a hint of sriracha, balanced by warm spices like cinnamon and cumin. Roasted to perfection, each wedge boasts irresistibly crispy edges and a velvety interior. Ready in under an hour and garnished with sesame seeds and fresh herbs, this dish makes a stunning appetizer, a standout side, or even a cozy vegetarian main. Perfect for fall gatherings or weeknight dinners, it's a flavorful way to transform seasonal squash into a culinary masterpiece.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium-sized (around 2-3 pounds) Kabocha squash
- 3 tablespoons Olive oil
- 2 tablespoons Maple syrup
- 1 tablespoon Soy sauce
- 1 teaspoon Sriracha
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon (optional, for garnish) Sesame seeds
- 1 tablespoon (optional, for garnish) Chopped fresh parsley or cilantro
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Carefully cut the kabocha squash in half and scoop out the seeds. Cut the squash into wedges (about 1-inch thick) and set aside.
In a large mixing bowl, whisk together olive oil, maple syrup, soy sauce, sriracha, cinnamon, cumin, garlic powder, salt, and black pepper until well combined.
Add the squash wedges to the bowl and toss until they are evenly coated with the sweet and spicy glaze.
Arrange the squash wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
Roast in the preheated oven for 20 minutes. Flip the wedges over with tongs or a spatula, then continue roasting for an additional 15-20 minutes, or until the squash is tender and caramelized on the edges.
Remove the baking sheet from the oven and let the squash cool for a few minutes.
Transfer the roasted squash to a serving platter. If desired, sprinkle with sesame seeds and chopped fresh parsley or cilantro for garnish.
Serve warm and enjoy!
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1910 mg | 83% | |
| Total Carbohydrate | 86.9 g | 32% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 49.6 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2801 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
