Kabocha squash, also known as a Japanese pumpkin, is a winter squash that is high in fiber and rich in beta carotene, iron, vitamin c and b. It contains fewer calories and carbohydrates than other winter squashes. When cooked its skin softens enough to eat it. The recipe we would like to share with you today is appropriate for a vegan and gluten-free diet.
- 1 Kabocha squash (approximately 1 lb.)
- 3 tbsp olive oil (melted butter if preferred)
- 3 tbsp maple syrup
- 1 tbsp brown sugar
- 1 tsp cinnamon
- ½ tsp salt
After washing your Kabocha squash, cut down the center to create two halves and scoop out the seeds. Slice each half into 1 inch thick cubes. In a large bowl, toss together the squash pieces, olive oil, maple syrup, brown sugar, cinnamon and salt. Spread them in a single layer on a parchment sheet lined pan and bake at 400F (200C) in a preheated oven for 30 minutes.
Sha’ban 1442 / March 2021