Maple-Glazed Kabocha

Kabocha squash and maple syrup pair together so beautifully in this recipe, you will be ready to make this dish again and again. It’s a fantastic choice to include on any lunch or dinner table, to serve up with other dishes at a holiday meal, or to enjoy at any time alongside a fresh leafy-green salad.

The glucose in winter squash can stabilize the liver, allowing blood sugar to stabilize overall in the body. Winter squash is also high in carotenoids that help protect liver cells from damage.

Maple-Glazed Kabocha

Ingredients:

• ½ kabocha squash, deseeded and cut into wedges
• ¼ cup pure maple syrup
• 1 tbsp freshly squeezed lime juice
• ¼ tsp ground cinnamon
• ¼ tsp paprika
• ½ tsp chili powder, or more to taste
• ¼ tsp ground cumin
• ¼ cup loosely packed cilantro leaves, to serve

Directions:

Place a steamer basket in a large pot. Add about 2 inches of water to the pot. Arrange the kabocha squash wedges in the steamer basket. Cover the pot and steam the squash for about 12 to 14 minutes, until tender but with some resistance in the middle.

Preheat the oven to 430°F/220°C. Line a large baking sheet with parchment paper.

Mix together the maple syrup, freshly squeezed lime juice, ground cinnamon, paprika, chili powder, and ground cumin in a small bowl until well combined.

Arrange the steamed kabocha squash wedges on the prepared baking sheet in a single layer. Brush the maple glaze generously over each squash wedge, ensuring they are well coated on all sides.

Put the baking sheet in the preheated oven and roast the squash for 20 to 25 minutes, flipping halfway, until the wedges are lightly browned and the syrup is thick.

Remove the kabocha squash from the oven. Place on a serving plate and arrange cilantro on top. Serve immediately.

Serves 4

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Categories: Grain Free, Side Dishes, Nut And Seed Free, Thanksgiving, Christmas, New Recipes, Holliday Recipes

This item posted: 12-Jan-2026