Glazed Kabocha Squash

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5 from 2 votes

This is a sweetly glazed Asian-flavored kabocha that makes an excellent side dish.

Course Side Dish

Cuisine Asian

Keyword kabocha, sesame, squash

Servings

Calories 63kcal

Author Jenny Ross

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