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5 from 1 vote

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.
Course Side Dish
Cuisine American
Keyword american, Christmas, dairy-free, easy, egg-free, holiday, kabocha, nightshade-free, nut-free, side, thanksgiving, vegetarian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 112kcal
Author Jenny Ross

Ingredients

  • 2 pounds cubed kabocha or pumpkin no need to peel kabocha - 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
  • 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 400°F.
  • Combine all ingredients and toss 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.

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

Calories: 112kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 183mg | Potassium: 428mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1680IU | Vitamin C: 14mg | Calcium: 40mg | Iron: 1mg