Easy Kabocha Squash Recipes: Roasted Maple Chili (Print Version)
Easy Kabocha Squash Recipes for a quick, comforting side. Sweet maple and a hint of chili elevate this simple roasted dish. Perfect for any meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Fusion
Dietary: Vegetarian, Gluten-Free
# Ingredients:
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1 medium Kabocha Squash (about 2-3 lbs)
→ Kitchen Staples
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2 tablespoons Olive Oil
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1/2 teaspoon Sea Salt
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1/4 teaspoon Freshly Ground Black Pepper
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2 tablespoons Maple Syrup
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1 teaspoon Smoked Paprika
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1/2 teaspoon Chili Powder (adjust to taste)
# Instructions:
01 -
First things first, let's tackle that kabocha! Carefully cut it in half, then scoop out the seeds and stringy bits. I find a sturdy spoon works best here. Next, chop it into roughly 1-inch cubes. You can peel it if you like, I often do for a smoother texture, but the skin is totally edible and softens up nicely when roasted. This is where I always make sure my knife is super sharp, a dull knife and a round squash are a recipe for disaster, trust me!
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Now, grab a big bowl—the biggest you have, honestly. Toss your cubed kabocha in there with a good drizzle of olive oil, the maple syrup, smoked paprika, chili powder, sea salt, and black pepper. Get in there with your hands and really mix it all up until every single piece is coated. I love this part, the colors are so vibrant! I once tried to do this with a spoon and half the seasonings ended up at the bottom of the bowl. Don't be shy, mix it like you mean it!
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Spread your seasoned kabocha in a single layer on a baking sheet lined with parchment paper. This is key for roasting, not steaming! Give each piece a little space. Pop it into a preheated oven at 400°F (200°C). The kitchen will start to smell amazing pretty quickly, a mix of sweet and savory! I usually set a timer for 15 minutes, then give it a flip.
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After about 15-20 minutes, pull the tray out and give the squash a good toss or flip each piece. You're looking for those lovely caramelized edges and tender insides. If they're not quite there, no worries, just give them another 10-15 minutes. This is where I always peek into the oven, impatient for those golden bits. Sometimes I leave a few pieces a little more charred, I like that extra depth of flavor!
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The kabocha is ready when it's fork-tender and beautifully browned, with those sticky, sweet edges. Total cooking time is usually around 25-35 minutes, but ovens vary, so trust your eyes and a fork! I’ve definitely undercooked it before, and it was just... hard. Not good. So, poke a piece, make sure it’s soft all the way through before you declare it done.
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Once it's done, pull it out of the oven and let it cool for just a minute or two. The maple chili glaze will be wonderfully sticky and fragrant. I love serving this immediately, perhaps with a sprinkle of fresh parsley if I’m feeling fancy, but it’s just as good straight off the pan. It should look vibrant, smell sweet and spicy, and taste like pure comfort. Enjoy your simple, delicious creation!
# Notes:
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Spreading squash in a single layer is crucial for proper roasting, not steaming.
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Let roasted kabocha cool completely before storing to avoid sogginess, reheats best in oven/air fryer.
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Butternut squash can swap for kabocha, but expect a slightly different texture and sweetness.
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Serve this roasted kabocha with grilled chicken or salmon for a simple, satisfying meal.
# Equipment Needed:
01 -
Baking sheet
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parchment paper
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large bowl
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sharp knife
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spoon
# Nutrition (Per Serving):
Calories: 150-200
Total Fat: 8-12g
Total Carbohydrate: 20-25g
Protein: 2-3g