Oven-baked kabocha squash pieces in maple syrup
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 197, total fat 8 G., saturated fats 5 G., proteins 1 G., carbohydrates 33 G., fiber 3 G., cholesterol 20 mg, sodium 516 mg, sugar 17 G.
Calories 197, total fat 8 G., saturated fats 5 G., proteins 1 G., carbohydrates 33 G., fiber 3 G., cholesterol 20 mg, sodium 516 mg, sugar 17 G.
Tender kabocha squash baked in maple syrup with chili peppers is just what your taste buds crave. Sweet, salty, and spicy—all in one bite! Serve it as a side dish, for example, instead of fries, as a standalone appetizer, or add it to a green salad.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup light brown sugar
- 1/4 tbsp. maple syrup
- 4 tbsp (55 g) melted unsalted butter
- 2 tsp chili powder
- 0.5 tsp cayenne pepper
- Coarse salt
- 1 kabocha squash (about 1 kg)
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Recipes with similar ingredients: kabocha pumpkin, maple syrup, chili seasoning, ground cayenne pepper
Cooking the dish according to the recipe:
- Preheat oven to 220°C and line 2 rimmed baking sheets with parchment paper.
- In a large bowl, combine brown sugar, maple syrup, butter, chili powder, cayenne pepper and 2 teaspoons salt.
- Cut the pumpkin in half, trim and discard both ends. Scoop out the seeds with a spoon and discard. Place the pumpkin cut-side down and slice crosswise into 1 cm thick wedges.
- Toss the pumpkin with the maple syrup mixture until evenly coated. Arrange in a single layer on the prepared baking sheets. Bake, rotating the pumpkin pieces and rotating the baking sheets halfway through, until golden brown and tender, 24–26 minutes. While the pumpkin is still hot, use a metal spatula to loosen the pumpkin pieces from the baking sheet and turn them over to prevent them from sticking.
- Brush the pumpkin with the remaining maple syrup mixture and transfer to a serving platter. Serve warm or at room temperature.
Author of the recipe - Alexandra Utter is a culinary producer and creator of original videos for daytime cooking shows.
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