- POSITION rack in bottom of oven. Preheat to 400F. Line a large baking sheet with foil. Pierce each squash with a sharp paring knife a few times. Microwave squash on high for 2 to 3 min. Cut each in half. Remove and discard seeds. Cut each half into 5 wedges.
- WHISK oil with sugar, sriracha, cinnamon and salt. Toss or brush squash with mixture until well coated. Arrange in 1 layer on prepared sheet. Roast in bottom of oven until squash is fork-tender, 30 to 35 min. Kitchen Tip: Can’t find kabocha? Substitute butternut, buttercup or acorn squash.
Protein 2 g
Carbohydrates 29 g
Fat 7 g
Fibre 4 g
Sodium 183 mg
Excellent source of vitamin C
How to shop for, prepare and cook with squash