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!
- 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
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.
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.
- Serving Size: 6
Keywords: kabocha, fall, squash, kabocha squash, vegetarian, vegan, healthy, thanksgiving, christmas, weeknight