July 31, 2019
Glazed Kabocha Squash
This is a sweetly glazed Asian-flavored kabocha that makes an excellent side dish.
Servings: 8
Calories: 63kcal
Ingredients
- 2 lbs cubed kabocha no need to peel – I like to pre-bake mine at 350°F for 30 minutes, at which point it becomes soft and is easy to cut in half, scoop seeds out, and dice.
- 1 tablespoon sesame oil
- 1 tablespoon granulated monk fruit
- 2 tablespoons rice vinegar
- 4 garlic cloves minced
- 3 tablespoons coconut aminos
- Sesame seeds for garnish
Instructions
- Preheat oven to 400°F. Combine the sesame oil, monk fruit, rice vinegar, garlic, and coconut aminos in a small bowl.
- Line a baking dish with parchment paper and place cubes of kabocha on top.
- Spoon the coconut amino mixture over the tops of the cubed squash, tossing to ensure they are coated evenly. Bake for 20 minutes. If you’ve pre-baked your squash, bake uncovered and then turn on the boiler and broil for an additional 3 minutes.
- Garnish with black and white sesame seeds and serve hot.
Notes
You can cook the kabocha directly in the sauce if starting with cubed, uncooked kabocha. Simply cover the dish with foil for the first 20 minutes, then remove foil and bake another 20, stirring occasionally until most of the sauce is absorbed.
Nutrition Facts
Glazed Kabocha Squash
Amount per Serving
Calories
63
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Sodium
132
mg
6
%
Potassium
403
mg
12
%
Carbohydrates
11
g
4
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
1
g
2
%
Vitamin A
1550
IU
31
%
Vitamin C
14
mg
17
%
Calcium
34
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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