This simple 5-ingredient maple sugar roasted Kabocha squash recipe is the best way to enjoy this flavorful fall veggie and is perfect for Thanksgiving.
- 1 small kabocha squash
- 2 tablespoons maple sugar (or coconut sugar)
- 2 tablespoon extra virgin olive oil
- 1/2 teaspoon fine salt (plus more to taste after roasting)
- 1/4 teaspoon ground black pepper
- Preheat oven to 425 degrees Fahrenheit.
- Cut the squash. After washing and drying the squash, cut off the stem. Halve the squash and remove the seeds using a fork or spoon. Cut the squash into 1-inch thick wedges and then cut the wedges into 1-inch sized chunks. Leave the skin on (it is thin, edible and delicious).
- Season the squash. Place the squash in a 12-inch cast iron skillet and add the maple sugar, oil, salt and pepper. Toss well with two spoons until all the squash is evenly coated. Place additional squash in a second 12-inch cast iron skillet. Spread the squash out into one even layer in both skillets. Space the squash out so the chunks are not touching. Arrange so the flesh side is down for the chunks.
- Roast the squash. Roast for 30 minutes, flipping each piece halfway through so a second side of the flesh gets seared on the bottom of the skillet.
- Serve immediately. Remove from oven and sprinkle with more salt if desired (I usually do another 1/2 teaspoon immediately after it comes out of the oven). Enjoy while hot.
- Prep Time: 10
- Cook Time: 30
- Category: Side Dish
- Method: Oven
Keywords: Maple Roasted Kabocha Squash