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Roasted Maple Kabocha Squash

Make this easy roasted maple kabocha squash (Japanese pumpkin) as a side for your holidays meal!
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 small kabocha squash washed and sliced ½ inch or 1 cm thick
  • 2 tablespoon olive oil
  • ½ teaspoon salt
  • Pepper to taste
  • Fresh thyme washed
  • ¼ cup maple syrup
  • ½ cup pomegranate seeds
  • ¼ cup pine nuts

Method
 

  1. Pre-heat oven to 400 F (200 C).
  2. Toss squash with olive oil, salt and pepper.
  3. Layout squash in single layer on a foil-lined baking tray.
  4. Sprinkle with some thyme.
  5. Roast the squash for 30 minutes, flipping them over at the midpoint. The wedges are ready to eat when they’re slightly golden on the outside and soft on the inside.
  6. Remove from oven and drizzle maple syrup over them.
  7. Garnish with pine nuts, pomegranate seeds ad serve immediately.