Name: Sugar And Spice Roasted Kabocha Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 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

Butternut squash gets all the glory in the fall. This year, add some new varieties to the mix, starting with our roasted kabocha squash!

Sugar And Spice Roasted Kabocha Squash Recipe

Sugar, spice and everything nice goes into this fall-ready side.

Sugar And Spice Roasted Kabocha Squash

a:1:{i:0;s:688:"1. 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.
2. 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.
Per serving 171 calories, 
2 g protein, 29 g carbs, 
7 g fat, 4 g fibre, 183 mg sodium. Excellent source 
of vitamin C.
Kitchen Tip: Can’t find kabocha? Substitute butternut, buttercup or acorn squash. 
";}

a:2:{s:4:"time";d:1472478924;s:6:"author";i:857473;}

Roasted kabocha squash with sugar and spice

<p>The Editorial Team of Chatelaine magazine.</p>

Ingredients

Chatelaine Chatelaine Editorial Team admin 1 letters@chatelaine.com

Sugar And Spice Roasted Kabocha Squash

Ingredients

Instructions

Nutrition (per serving)

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