Maple Kabocha

Nothing beats a bitter cold Winter day like the comfort of baked squash and the scent of caramelized maple syrup. The result is warm, satisfying, and absolutely healthy. Kabocha is a lighter, less starchy squash than butternut, but it cooks and complements very much the same way in recipes. I think it’s best eaten as simple as possible – baked with butter – but when channeling Winter comfort, nothing hits the spot like the addition of maple syrup.

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Its color glows, but so too will you!

Kabocha Squash: is low in calories and carbohydrates, is a great source of beta-carotene, which can be converted to vitamin A in the body, promotes healthy white blood cells for good immunity and night vision, provides 70% of the recommended daily allowance of vitamin A in one cup, contributes to healthy hair and skin, is anti-inflammatory, and is packed with fiber.

Maple Kabocha

by Aylin @ Glow Kitchen

Ingredients (2 servings)

  • 1 kabocha squash
  • 1/4 cup maple syrup
  • 2 tbsp extra-virgin olive oil
  • Dash of salt
  • Raisins for garnish

Instructions

Slice kabocha into even sized pieces, about 1-inch thick and several inches long. Place on a baking sheet and coat all the pieces evenly on both sides with olive oil and maple syrup. Dash with salt.

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After baking in the oven at 400 degrees Fahrenheit for approximately 25 minutes, the kabocha is ready! The scent of caramelized maple syrup is out of this world.

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Serve with a garnish of raisins.

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Enjoy! Tender, warm, and hits the spot on a cold Winter’s day.

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Bon Appetit!

xo Aylin

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