46
Photo, Erik Putz.
Sugar, spice and everything nice goes into this fall-ready side.
2 large kabocha squash, about 2 kg
1/4 cup olive oil
1/4 cup brown sugar
4 tsp sriracha hot sauce
1 tsp cinnamon
1/2 tsp salt
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.
Calories 171, Protein 2g, Carbohydrates 29g, Fat 7g, Fibre 4g, Sodium 183mg.
Excellent source of vitamin C.