Maple Roasted Kabocha Squash Recipes

ROASTED KABOCHA SQUASH WITH CRANBERRIES & PECANS

Steps:

• Preheat the oven to 200 C / 400 F.
• Peel the pumpkin, cut it into quarters and remove the seeds. Dice into cubes and add to a large roasting tray or baking dish. Add the onion and drizzle with olive oil. Toss through and place in the oven, middle shelf, for 10 minutes.
• Chop most of the pecans roughly and reserve a few whole nuts. Prepare the rest of the ingredients.
• After 10 minutes, remove the pumpkin and scatter the pecans (except for a few whole ones), cranberries, garlic, salt and spices over the top. Stir through and place back in the oven for 7-10 minutes.
• After 7 minutes, remove the tray again and scatter the remaining pecans over the top. Whisk together the glaze mix and drizzle over the tray contents. Place in the oven for 5 more minutes.

ROASTED KABOCHA SQUASH

Steps:

• Set the oven rack to the middle position. Heat oven to 400ºF (204ºC).
• Wash and dry the squash. Carefully use a sharp chef's knife to cut the squash in half down the middle and then use a spoon to scoop out the seeds.
• Place the squash cut-side down, trim off the stem and the bottom root side. Use a rocking motion to cut it into 1-inch thick wedges.
• In a large bowl, toss together the squash slices, olive oil, salt, and pepper. Place the pieces in a single layer on a foil-lined rimmed baking sheet.
• Roast for 15 minutes, then flip them over. Roast until the squash is fork-tender, about 10 to 15 minutes.
• In a small bowl, combine maple syrup, soy sauce, and ground ginger. Brush on the roasted squash slices. Place in the center of the oven and broil on high until the surface lightly browns, about 2 to 3 minutes. Flip over, brush the other side with the sauce, broil for 2 to 3 minutes.
• In a small nonstick pan, toast sesame seeds over medium heat until lightly browned, about 1 minute.
• Top roasted kabocha squash with toasted sesame seeds and serve warm.

KABOCHA SQUASH MASH

Steps:

• Peel and roughly chop 1 large kabocha squash (about 3 pounds), discarding the seeds. Cook in boiling salted water until soft, about 20 minutes; reserve 1/2 cup of the cooking liquid, then drain. Puree the squash and the reserved liquid with 1/4 cup heavy cream; season with salt and pepper. Top with toasted pepitas.
• Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

MAPLE-ROASTED KABOCHA SQUASH

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.