Maple Roasted Kabocha Squash features tender, caramelized Japanese pumpkin and topped crunchy maple-glazed pecans. This sweet and earth sheet pan recipe only takes 45 minutes to make with minimal preparation. Serve with a hearty main course, on a bed of greens, or nestled within a nourishing quinoa bowl.
Preheat the oven - Heat oven to 425°F and line a baking sheet with parchment paper.
Prepare the kabocha - Wash kabocha squash under warm water and dry. Chop off the stem, then cut the squash in half widthwise. Use a spoon to scoop out the seeds and guts. Face the cavity downward on a cutting board and slice into 1-inch wedges.
1 medium kabocha squash
Coat the kabocha - In a large mixing bowl, toss kabocha squash wedges with maple syrup, olive oil, salt, and pepper until the squash is evenly coated.
¼ cup maple syrup, ¼ cup olive oil, ½ teaspoon kosher salt, ¼ teaspoon freshly cracked black pepper
Cook the kabocha - Place the wedges on the sheet pans with some space between each one. Place on the middle rack of your oven and bake for 30-35 minutes, turning over the squash wedges halfway through.
Toast the pecans - While the kabocha roasts, make the maple pecans. Add the pecans to a pan over medium-low heat and lightly toast for about 1 minute. Add maple syrup and coat the pecans. Stir until the maple syrup thickens, about 3-5 minutes, then remove from heat. Sprinkle the nuts with cinnamon and salt and give the pecans another stir.
½ cup pecans, 2 tablespoon maple syrup, ½ teaspoon cinnamon, flaky sea salt
Serve - Remove the kabocha from the oven and transfer to a serving dish. Top with the maple pecans and enjoy.
Notes
Storage
Store leftover kabocha in an air-tight container in the refrigerator for up to 3 days. To reheat leftovers in the oven, heat oven to 350°F and place the kabocha on a baking sheet. Bake in the oven for 6-8 minutes.
Top Tips
Once the Kabocha is completely coated in the mixing bowl, immediately take it out and cook it in the oven so it maintains its firm texture.
Choose a kabocha that feels heavy for its size and has a very firm rind.
Use a sharp knife and sturdy cutting board to safely cut the kabocha.
Drizzle any remaining maple syrup and olive oil mixture in the bowl onto the pumpkin before baking.