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Maple cinnamon roasted kabocha squash recipe on a serving platter with a serving spoon
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Maple Cinnamon Roasted Kabocha Squash

Roast a kabocha squash in the oven with a simple maple cinnamon marinade.
Course Side
Cuisine American
Keyword how to cook kabocha squash, japanese pumpkin, kabocha squash recipe, roasted kabocha squash
Prep Time 10 minutes
Cook Time 30 minutes
Servings 5 servings
Calories 133kcal
Author Madeline

Ingredients

  • 1 kabocha squash
  • 2 tbsp avocado oil or any neutral tasting oil
  • 2 tbsp maple syrup
  • 1 tsp salt
  • 1 tsp cinnamon

Instructions

  • Preheat the oven to 450F. Cut the kabocha squash in half and then scoop out the seeds. Trim off the stem and cut each half into half moons.
  • Whisk together avocado oil, maple syrup, salt and cinnamon. Arrange half moons on a parchment lined baking sheet.
  • Using a basting brush, brush the squash with the maple cinnamon marinade on both sides of each piece of squash
  • Place baking sheet in the oven and roast squash at 450F for 30 minutes. Remove from the oven and allow to cool slightly before serving

Nutrition

Serving: 5g | Calories: 133kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 473mg | Potassium: 650mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2462IU | Vitamin C: 22mg | Calcium: 63mg | Iron: 1mg