Maple Roasted Kabocha Squash with Pepitas and Cotija
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 273
- Total Fat
- 17
- Saturated Fat
- 7
- Carbohydrates
- 26
- Dietary Fiber
- 2
- Sugar
- 12
- Protein
- 6
- Cholesterol
- 30
- Sodium
- 374
- Total: 50 min
- Active: 20 min
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
Directions
- 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.