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.
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
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.
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.
Serve with a garnish of raisins.
Enjoy! Tender, warm, and hits the spot on a cold Winter’s day.
Bon Appetit!
xo Aylin
