Cinnamon-Spiced Roasted Kabocha Squash
A warm, comforting, and nourishing dish featuring roasted kabocha squash with cinnamon and optional sweeteners. Perfect as a side, salad topping, or cozy snack that’s full of flavor and nutrients.
Ingredients
- 1 medium kabocha squash
- 2 –3 tablespoons olive oil or melted coconut oil
- 1 –2 teaspoons ground cinnamon
- 1 tablespoon maple syrup or honey optional
- Pinch of nutmeg or ginger optional
- Salt to taste
- Black pepper to taste
- Optional Add-Ons:
- Toasted pecans almond slivers, or pumpkin seeds for crunch
- Extra drizzle of maple syrup or sprinkle of brown sugar for sweetness
- Smoked paprika fresh thyme, or tahini for savory variations
Instructions
- Prep the Squash: Slice the kabocha squash carefully, scoop out seeds, and cut into wedges or cubes.
- Season: Toss the squash with oil, cinnamon, salt, black pepper, and optional sweetener or spices until evenly coated.
- Roast: Spread the squash in a single layer on a baking sheet. Roast at 400°F (200°C) for 25–35 minutes, until edges caramelize and squash is fork-tender.
- Serve: Enjoy warm as a side dish, salad topping, bowl ingredient, or snack.
Notes
- Leave space between pieces to roast instead of steam.
- Cut squash evenly for consistent cooking.
- Adjust oil and seasoning to enhance caramelization and flavor.
- Pairs well with roasted chicken, grilled salmon, herb-seasoned tofu, quinoa or brown rice bowls, and leafy green salads.
- Leftovers store in an airtight container in the fridge for up to 4 days and can be frozen for future use.