Home » RECIPE INDEX » SIDES » Roasted Maple Kabocha Squash with Pecans

Roasted Maple Kabocha Squash with Pecans

Roasted Maple Kabocha Squash with Pecans is the perfect fall side. It’s loaded with yummy fall flavors, like Japanese pumpkin, maple, and pecans. Plus, it only takes 45 minutes to prep and cook, making it a great side for a weeknight or a large family dinner, like Thanksgiving. If you are in need of an easy, healthy fall side dish, this is a perfect recipe for you!

Roasted Maple Kabocha Squash with Pecans

Roasted Maple Kabocha Squash is one of my favorite side dishes to make for fall. It’s seasoned with maple syrup, olive oil, salt, pepper, and pecans. Roasting the squash in the maple syrup makes the squash tender and creates a caramelized maple flavor on top of the kabocha. I love pairing the bites with a pecan for an added crunch. It’s just so tasty!

This recipe calls for it to be cooked on a sheet pan, so it could not be any easier. All you have to do is wash, gut, and slice the kabocha squash, toss it in the maple syrup and olive oil mixture, then place it on a sheet pan lined with parchment paper before popping the squash in the oven for 30 minutes. Easy peasy!

In regards to kitchen equipment, you’ll only need the basics: a knife, cutting board, sheet pan, and parchment paper. Cooking it on a sheet pan makes for an easy, eco-friendly cleanup too.

roasted maple kabocha squash pecans

Kabocha Squash’s Health Benefits

While I am no doctor, I did some research on kabocha squash and its health benefits. According to multiple sources, kabocha squash is rich in beta-carotene, iron, Vitamin C, and B vitamins. Beta-carotene is great of your hair, skin, and nails. This dish is not only delicious, but it is healthy too.

For more recipes like this, check out Sautéed Green Beans with Furikake, Maple Brussel Sprouts with Pancetta, Butternut Squash Ravioli, Spaghetti Squash with Burst Cherry Tomatoes.

california thanksgiving spread
Print
vegetarian thanksgiving side

Roasted Maple Kabocha Squash with Pecans

  • Author: pastaragazza
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 68 1x

Description

Roasted Maple Kabocha Squash with Pecans is the perfect fall side. It’s loaded with yummy fall flavors, like Japanese pumpkin, maple, and pecans. Plus, it only takes 45 minutes to prep and cook. If you are in need of an easy, healthy fall side dish, this is a perfect recipe for you!


Scale

Ingredients

  • 1 2-lb kabocha squash
  • 1/2 cup pecans
  • 1/4 cup grade b maple syrup 
  • 4 tbsp cup olive oil
  • Salt and pepper to taste

Instructions

Heat oven to 415°F.  

Wash kabocha squash under wash warm and dry.  Chop off stem, then cut the squash in half widthwise.  Using a spoon, scoop out the seeds and guts.  Face the cavity downward on a cutting board and slice into 1-inch wedges. 

In a large mixing bowl, toss kabocha squash wedges with pecans, maple syrup, olive oil, salt, and pepper until the squash is evenly coated.  

Line two sheet pans with parchment paper. Place the wedges and pecans 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.  Serve on a serving dish and enjoy.  



Nutrition

  • Serving Size: 6

Keywords: kabocha, fall, squash, kabocha squash, vegetarian, vegan, healthy, thanksgiving, christmas, weeknight

Hi friend!  My posts may contain affiliate links.  If you buy something through these links, you won't pay any extra, but we will get a small commission.  This keeps Pasta Ragazza active.  Thank you! 

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Join My Newsletter

Let's Stay in Touch