November 25, 2021
Candied Kabocha (or Pumpkin) with Pecans
Caramel sauce with warming spices of cinnamon, nutmeg, ginger, and coriander make this roast kabocha or pumpkin a special fall and winter themed side. Feel free to use a different nut or even pepitas to make this nut-free.
Servings: 8
Calories: 112kcal
Ingredients
- 2 pounds cubed kabocha or pumpkin no need to peel kabocha – I like to pre-bake mine at 350Ā°F for 30 minutes, at which point it becomes soft and is easy to cut in half, scoop seeds out, and dice
- 2 tablespoon butter melted, or butter flavored coconut oil for dairy-free
- 1/3 cup allulose or 1/4 cup monk fruit, golden (I prefer allulose as it does not crystalize upon cooling)
- 1 teaspoon cinnamon ground
- 1/2 teaspoon ginger ground
- 1/2 teaspoon nutmeg ground
- 1/4 teaspoon coriander ground
- 1/2 teaspoon salt
- 1/2 cup pecan pieces or pepitas for nut-free
Instructions
- Preheat oven to 400Ā°F.
- Combine all ingredients and toss to ensure they are coated evenly. Bake for 20 minutes. If youāve pre-baked your squash, bake uncovered and then turn on the boiler and broil for an additional 3 minutes.
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.
Protein:Energy Quotient [calories]: 0.12
Nutrition Facts
Candied Kabocha (or Pumpkin) with Pecans
Amount per Serving
Calories
112
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Sodium
183
mg
8
%
Potassium
428
mg
12
%
Carbohydrates
11
g
4
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
2
g
4
%
Vitamin A
1680
IU
34
%
Vitamin C
14
mg
17
%
Calcium
40
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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