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    Apple Cider Maple Roasted Kabocha Squash

    Oct 10, 2017 / by Laney Schwartz / 4 Comments(updated Sep 21, 2020)

    Jump to Recipe·Print Recipe

    Apple Cider Maple Roasted Kabocha SquashSimple, delicious side dishes are my jam. I mean, how can they not be? I’m super obsessing over this new squash in my life, hello kabocha. I also just like saying it. Kabocha. It’s fun, right?

    There are so many squash out there that are so difficult to deal with. I mean, I love me some butternut squash and spaghetti squash, but there’s never a time in my life when I feel like preparing one. They’re hard to cut into, challenging to handle and sometimes it’s just too much work. However, the kabocha squash is easy peasy.

    Apple Cider Maple Roasted Kabocha SquashYou don’t have to peel any skin (you can eat it!) and it’s not too hard to slice into. Plus I LOVE the mild flavor and it’s kind of everything with this apple cider maple dressing.

    Apple Cider Maple Roasted Kabocha SquashTrue story: The first time I made this I had all intentions of saving it as a side dish for dinner that night. Not so much. Literally ate the entire squash before dinner even happened. I saved ONE piece for Zach to try.

    Apple Cider Maple Roasted Kabocha SquashIt’s kind of perfect for fall, the holidays, or every damn day.

    Apple Cider Maple Roasted Kabocha Squash

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    Apple Cider Maple Roasted Kabocha Squash

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    Description

    This Apple Cider Maple Roasted Kabocha Squash is the perfect fall side dish. Soft and sweet on the inside, and crisp and caramelized on the outside. 


    Ingredients

    Scale
    • 1 kabocha squash
    • 2 tablespoons maple syrup
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon olive oil
    • 1/4 teaspoon salt
    • pinch of pepper

    Instructions

    1. Preheat the oven to 425 degrees. Cut the squash in half, through the root end. Scoop out the seeds with a spoon. Lay the squash flat side down and cut vertically into 1/2 inch slices. 
    2. In a large bowl whisk together the maple syrup, apple cider vinegar, olive oil, salt and pepper. Add the squash slices and toss until well coated.
    3. Place the slices on a parchment lined or greased sheet pan. Roast for 15-20 minutes or until slightly browned on the outside. Flip half way if desired. 

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    Filed Under: Gluten Free, Healthy, Quick & Easy, Sides, Vegetarian, Veggies Tagged With: kabocha squash, Life is but a Dish, Maple, side dish

    Reader Interactions

      Leave a comment & rate this recipe Cancel reply

      If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Your support means the world and is greatly appreciated!

      xo, Laney

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      Comments

    1. Sherrie

      November 12, 2018 at 3:59 pm

      Great dish! The first time I made it for a dinner party. It never made it out of the kitchen as a couple of ny helpers tested it before serving. I made it again tonight for a family dinner and almost didn’t get try it this time either. Loved the piece I managed to to grab.

      Reply
      • Life is but a Dish

        November 12, 2018 at 4:02 pm

        Im so glad you enjoyed it!

    2. Betsy Arthur

      October 07, 2018 at 6:35 am

      I think I’ll try this with delicata squash.

      Reply
      • Life is but a Dish

        October 09, 2018 at 2:31 pm

        Great idea!

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