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Apple Cider Maple Roasted Kabocha Squash

  • Yield: 4 1x


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. 


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


  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.