To make my kabocha squash with maple butter glaze, first I roasted the squash in butter, maple syrup, brown sugar, apple cider vinegar and smoked paprika. To finish it off, I topped the kabocha with toasted, buttery pine nuts and crispy fried sage.
- 1 ½ lb piece of Kabocha Squash (about ½ medium squash), seeds and stem removed
- 2 tbsp unsalted butter, melted (coconut or vegetable oil, if vegan)
- 2 tsp maple syrup
- 1 tsp light brown sugar
- 1 tsp apple cider vinegar
- ¼ tsp sweet, smoked paprika
- Kosher salt and fresh cracked pepper
- 10 medium-sized sage leaves
- Olive oil, for frying
- 1 tbsp pine nuts, toasted
- Heat oven & cut squash: Preheat oven to 400°F. Cut squash (skin intact) into 1-inch thick slices.
- Mix sauce & bake: Whisk together melted butter, maple, sugar and paprika. Place squash on baking sheet and drizzle over butter mixture. Season with salt and pepper, and toss to coat. Bake in center rack of oven for about 20 minutes, flipping half way through, or until browned and softened.
- Fry sage: For sage, heat ½ inch of oil over medium heat in a sauté pan. Add sage leaves and fry about 2-3, flipping half way through, or until lightly browned and crisp. Drain on paper towels.
- Serve: Top squash with sage leaves and pine nuts. Enjoy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side
- Method: Roast
- Cuisine: American, New American
- Serving Size: 1/4 of squash
- Calories: 194
- Sugar: 10g
- Sodium: 31mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 2g
Keywords: kabocha, squash, roasted, butter, maple