- Level: Simple
- Servings: 2 to 4 portions
- Nutritional Information Per Serving (1 of 4 servings): Calories 273, Total Fat 17g, Saturated Fat 7g, Carbohydrates 26g, Dietary Fiber 2g, Sugars 12g, Protein 6g, Cholesterol 30mg, Sodium 374mg
- Total Time: 50 minutes
- Hands-on Time: 20 minutes
Discover the irresistible sweetness of kabocha squashless fibrous and bursting with natural flavor than other varieties, making it a must-have for snacking or elevating any meal. This simple roast transforms it into a caramelized delight, topped with crunchy pepitas and salty Cotija for the perfect side. Feel free to swap in your favorite squash for endless variations!
Ingredients
- 1 kabocha squash
- 2 tablespoons salted butter, melted
- 1 tablespoon olive oil
- Kosher salt and freshly cracked black pepper
- 1/4 cup maple syrup
- 1/4 cup roasted pepitas (pumpkin seeds)
- 1/2 cup Cotija cheese, crumbled
Instructions
- Preheat your oven to 375F and line a baking sheet with parchment paper for easy cleanup.
- Rinse the kabocha squash, pat dry, then halve it from top to stem with a sharp chef's knifepush firmly through the tough skin. Scoop out and discard the seeds for clean wedges.
- Slice into 1/2-inch thick wedges, toss in a bowl with melted butter, olive oil, salt, and pepper until glistening and evenly coated. Spread on the baking sheet and roast for 20-30 minutes, until edges crisp and centers yield to a forkpure autumn magic!
- Plate the golden squash, drizzle with maple syrup for sticky sweetness, and shower with pepitas and crumbled Cotija. A final pinch of salt and pepper seals the dealserve warm and watch it disappear.
