Roasted Maple Kabocha Squash

Looking for a sweet side dish to serve along all those traditional savory sides? Kabocha squash has a flavor and texture that is similar to pumpkin and sweet potatoes so you can imagine it would make one fabulous Fall side dish! It is lower in carbs and calories than butternut squash! Plus it has tons of fiber, beta carotene, iron, and vitamins so you can feel great about eating it too!

I cut the kabocha squash into cubes and peeled the skin off to show off that beautiful orange color, but the skin is edible if you decide to keep it on. Roasting it brings out the natural sweetness of the winter squash and adding a touch of sugar free maple syrup and cinnamon brings it over the top!

Roasted Maple Kabocha Squash

4 ½ cups kabocha squash, peeled, seeded and
cut into 1-inch cubes * (9 Greens)
1 Tbsp olive oil (3 Healthy Fats)
2 Tbsp Walden Farms Maple Walnut Syrup (½ Condiment) 
1 tsp cinnamon (2 Condiments)
½ teaspoon salt (2 Condiments)

Preheat the oven to 425 degrees. In a medium sized bowl, toss the squash with olive oil, maple syrup, cinnamon and salt.
Arrange squash in a single layer on a baking sheet lined with non-stick foil. Roast for 15 minutes. Flip and roast for 15 minutes longer, until golden and tender.

Makes 3 Servings
Each serving provides
3 Greens, 1 ½ Condiments, and 1 Healthy Fat

* I found Kabocha Squash at Trader Joe's, Whole Foods, Sprouts, local Farmer's Markets and Asian grocery stores.  It is also known as a Japanese pumpkin. If you can't find Kabocha Squash, you can also use delicata or buttercup squash.


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