Sugar and spice roasted kabocha squash

21

PREP TIME

15 min

TOTAL TIME

45 min

Serves

8

Sugar and spice roasted kabocha squash

Photo, Erik Putz.


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

Instructions

  • 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.

How to shop for, prepare and cook with squash

Nutrition (per serving)

  • Calories
  • 171,
  • Protein
  • 2 g,
  • Carbohydrates
  • 29 g,
  • Fat
  • 7 g,
  • Fibre
  • 4 g,
  • Sodium
  • 183 mg.
  • Excellent source of
  • vitamin C