What other squash varieties can I make with this glaze?

Different squashes present varying levels of sweetness and texture differences. Butternut squash is a variety most of us are familiar with, and it would make a lovely alternative to kabocha in this recipe. You can buy it whole at most grocers, or peeled and chopped, which would save you some time on your holiday prep schedule, or if you're making this squash for your meal prep. Kabocha offers a fluffier texture than butternut, but you'll still get a lovely flavor and a metric ton of nutrition. Acorn squash and Delicata squash are two more options for substitutes. And I would also substitute slices of sweet potato and use this glaze!

How do I pick a good kabocha squash at the market or grocery store?

You can find kabocha in an orange-skin variety, but the green skin seems to be most common and widely available. You're looking for a squash with no soft spots, so run your hands around the outer skin to check. You should see a dull dark green skin with some light green spots and yellow streaks, and the squash should feel heavy for its size. You may see a yellowed spot where it sat in the field while ripening. That's completely normal.

What can I serve with this roasted squash recipe?

Well it's perfect on your holiday table, of course. But it's also lovely as a vegetable side dish with almost any seafood meal. I also enjoy it as a vegetarian main dish with garlic brown rice and quinoa and Mediterranean tossed salad .

Do you eat the skin of kabocha squash?

The skin of kabocha squash is edible.

How to store leftover baked squash?

To store, transfer leftover squash to an airtight container and keep in the refrigerator for up to 3 days. To reheat, bake at 350 until just heated through - about 8-10 minutes. Be careful of re-baking any squash seeds, as the sticky glaze may burn.

Baked Kabocha Squash with Maple Chili Glaze

Name: Baked Kabocha Squash with Maple Chili Glaze
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 small-medium kabocha squash, washed and cut into 12-16 slices; 3 tablespoons extra virgin olive oil; 3 tablespoons maple syrup; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/2 cup rinsed and dried kabocha squash seeds; 2 tablespoons maple syrup; 1 tablespoon olive oil; 1/2 teaspoon chili powder; 1/4 teaspoon smoked paprika; 1/2 teaspoon salt

Ingredients

Units Scale

1 small-medium kabocha squash, washed and cut into 12-16 slices
3 tablespoons extra virgin olive oil
3 tablespoons maple syrup
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt

Spiced squash seeds:

1/2 cup rinsed and dried kabocha squash seeds
2 tablespoons maple syrup
1 tablespoon olive oil
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/2 teaspoon salt

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Instructions

First, preheat oven to 375℉. Make both glazes - one for the pumpkin seed topping, and the other for the whole kabocha squash wedges. Both have the same ingredients, just in different ratios. Combine olive oil, maple syrup, chili powder, smoked paprika and salt in a small dish for the seed glaze. Do the same for the squash glaze.
Next, we'll tackle the squash. The skin of the kabocha squash is edible, so clean and dry your squash thoroughly. You'll want a sparkling clean Japanese kabocha pumpkin to start this recipe. Using a sharp knife and a stable cutting board, carefully slice off the bottom, so you have an even base. Cut the squash in half, and scoop out the kabocha seeds and the stringy insides of each of your squash halves. Soak the seeds in a bowl of water and wash them off, then dry on a tea towel.
To make the crunchy spiced Japanese pumpkin seeds for topping, toss the rinsed and dried seeds onto your prepared sheet pan, then pour over the glaze. Toss and spread in a single layer on parchment over a baking sheet. Transfer to oven. The seeds will take about 30 minutes to turn into little golden brown nuggets of flavor.
Next, cut the squash halves into about 1-inch thick slices. Next, prepare a sheet pan with parchment paper and arrange your kabocha wedges in an even layer on the pan. Reserve 2 tablespoons of the kabocha glaze, then use a pastry brush to coat the orange flesh and edible skin liberally with the glaze.
Transfer to the oven and bake about 30 minutes, until squash is fork tender and golden. If you're looking for a deep golden brown top, switch to broil for the last minute or two. The sugars in the syrup will caramelize quickly, so keep a close eye on the browning.
Remove the baking tray from the oven. Plate the squash and add another coating of the glaze, then sprinkle with the spiced squash seeds.

Notes

Substitute butternut squash, acorn or Delicata for kombucha, if you prefer.

You can cut thicker squash wedges, if you prefer, but add to your cooking time to ensure a tender squash.

Prep Time: 10
Cook Time: 40
Category: Easy Recipes
Method: Bake
Cuisine: American