This easy, sweet roasted Kabocha Squash Recipe With Apple Cider Glaze is the perfect fall and winter side dish.
I’ve decided I’m not hosting Thanksgiving this year. After doing so five years in a row, I’m passing on the torch to my sister-in-law, who happens to be an excellent cook and has happily accepted, firmly instructing me to leave all the work to her. No, she doesn’t need me to bake a pie. And yes, I can just sit back and enjoy the meal without having to worry about whether or not the turkey has rested sufficiently and is ready for carving. As much as I appreciate this luxury, it’s really not in me to show up to any dinner empty-handed, which is why I’ll be surprising my dear sister-in-law with this delicious roasted kabocha squash side dish. After all, there’s always room for an extra side.
Anything with a glaze is bound to be delicious, and this recipe is no exception. Chunks of golden kabocha squash are coated with a glossy mix of apple cider, brown sugar, and butter, roasted until perfectly tender, and finished with a whisper of cinnamon. The result is a dish that truly captures the essence of the season and is a breeze to make. I’m sure my sister-in-law will be asking for the recipe.
Is Kabocha Squash With Apple Cider Glaze Healthy?
Sometimes called the “Japanese pumpkin,” kabocha squash is a good source of vitamins C and A, as well as fiber. This dish only calls for a minimal amount of sugar (which can easily be replaced with maple syrup, date syrup, or honey), butter, and salt. If you’re vegan or lactose intolerant, replace the butter with a plant-based alternative.
How Can I dress Up This dish?
While this dish is delicious as is, there are some lovely ways to elevate it and make it even more appealing. I love playing around with fresh herbs, and rosemary and sage happen to go very well with kabocha squash (or any type of squash for that matter). If using rosemary, add a sprig to the glaze while cooking it and bake it with the squash. If sage has your preference, fry some leaves in a little olive oil (they’ll only need a few seconds) and use them to garnish the squash. Topping the finished dish with pepitas or crisp caramelized pecans would add a beautiful textural element. If you like a bit of spice, add a chopped red chili to the glaze or scatter with red chili flakes before baking. For some color, you could finish the dish with a handful of pomegranate seeds or dried cranberries (soaked in warm rum for 15 minutes to soften them). And if you’d like a bit of crunch, toss some homemade breadcrumbs with dried sage, finely chopped parsley, garlic powder, black pepper, and sea salt. Fry in butter or olive oil until golden and crispy, then scatter over the dish.
How to Make Ahead And Store
Store leftover kabocha squash in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the oven at 350 degrees Fahrenheit until warmed through. You can also reheat it in the microwave.
Serving Suggestions
This apple cider-glazed kabocha squash is the perfect side dish to a delicious fall- or winter-inspired meal. Serve it alongside a Roasted Chicken or a Sous Vide Pork Tenderloin for a soul-warming dinner. It would also pair beautifully with this succulent Air-Fryer Turkey Breast.
Recipe
Ingredients
- 4 cups kabocha or butternut squash chopped into 1/2-inch cubes
- 1/2 cup apple cider I used a low-sugar version
- 1 tablespoon brown sugar
- 2 teaspoons butter
- Pinch of salt
- Cinnamon for garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Peel the squash and cut it into 1/2-inch cubes. Place it in a baking dish just big enough for the squash to lay flat and not cramped.
- On high heat, bring the apple cider and brown sugar to a boil. Reduce heat to medium until the mixture begins reducing (just a few minutes).
- Stir in the butter and salt until well combined, and the butter is totally melted.
- Pour the glaze over the squash and stir it will so the squash is coated evenly.
- Bake for about 45 minutes, until golden brown. Stir it every 15 minutes or so to keep the glaze evenly distributed.
- Sprinkle with a touch on cinnamon and devour!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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