Maple Glazed Kabocha with Cinnamon, Chili, Allspice, and Cumin
This sweet and richly spiced squash dish is a delicious and earthy side full of maple and Mexican flavors. A bit of cilantro sprinkled on top brightens everything up.
Servings 4
Calories 62kcal
Ingredients
- 2 cups kabocha squash 1/2 squash, pre-cooked and cubed into 1-inch pieces, see notes
- 1 tablespoon avocado oil
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon chili powder
- 1/8 teaspoon cumin
- 1/8 teaspoon allspice
- 1/8 teaspoon salt and more to taste
- 1/4 cup keto maple syrup
- 2 tablespoons cilantro minced
Instructions
- Preheat the oven to 425ºF and line a rimmed baking sheet with foil. Set aside.
- Toss the kabocha with all the ingredients except the cilantro and spread onto the baking sheet. Bake at 425ºF until the squash is golden and the syrup is thick and coats the kabocha. Transfer to a serving plate and sprinkle with cilantro.
Notes
No need to Peel the kabocha.
You can pre-cook the kabocha squash in the microwave. To do so, prick the skin in several places with a fork or a knife. Microwave on high power for 5-7 minutes, turning it over half way through. Microwave until there is a slight give to the skin.
You can also bake the whole squash at 350°F for 30 minutes, at which point it becomes soft and is easy to cut in half, scoop seeds out, and dice.
Nutrition
Calories: 62kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 77mg | Potassium: 209mg | Fiber: 1g | Sugar: 1g | Vitamin A: 845IU | Vitamin C: 7mg | Calcium: 19mg | Iron: 1mg