Maple Roasted Kabocha Squash with Pepitas and Cotija

Name: Maple Roasted Kabocha Squash with Pepitas and Cotija
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 2 to 4 servings
Ingredients: 1 kabocha squash; 2 tablespoons melted salted butter; 1 tablespoon olive oil; Kosher salt and freshly ground black pepper; 1/4 cup maple syrup; 1/4 cup roasted pepitas; 1/2 cup crumbled Cotija

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Level: Easy

Total: 50 min
Active: 20 min

Yield: 2 to 4 servings

I find kabocha to be sweeter and less fibrous than other squash. It's the hero vegetable you need in your repertoire. This recipe for the squash is so flavorful I like it as a snack, but it's also a fantastic side dish to round out a great meal. You can substitute other squash for the kabocha in this recipe if you like.

Level: Easy

Total: 50 min
Active: 20 min

Yield: 2 to 4 servings

Ingredients

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1 kabocha squash

2 tablespoons melted salted butter

1 tablespoon olive oil

Kosher salt and freshly ground black pepper

1/4 cup maple syrup

1/4 cup roasted pepitas

1/2 cup crumbled Cotija

Directions

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Everything You Need to Know About Kabocha Squash

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CLASS

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Wash the whole squash under running water and pat dry. Cut the squash in half by inserting the tip of a chef's knife in the center of the squash where the stem connects. Push the tip in until it has cut all the way through the skin and flesh, then press down firmly on the handle, bringing the heel of the blade all the way to the cutting board. Turn the squash 180 degrees and repeat on the other side, splitting the squash. Scrape out the seeds with a spoon.
Slice the squash into 1/2-inch-thick wedges and place in a large bowl. Pour the butter and oil over the squash, then season generously with salt and pepper. Toss to combine. Spread the squash out on the prepared baking sheet. Roast until the edges are brown and the squash is tender in the middle, 20 to 30 minutes.
Transfer to a platter, drizzle with the syrup and sprinkle with the pepitas and Cotija. Season with salt and pepper and serve.