Fast & Easy Maple-Glazed Kabocha Squash
Prep time
Cook time
Total time
This dish is delicious as a side, but it can also be served over your favorite breakfast grain, and even with a little warmed nut or seed butter for added protein.
Author: Alisa Fleming
Recipe type: Side
Cuisine: American
Serves: 2 servings
Ingredients
- ¾ pound unpeeled seeded kabocha squash, cut into ¾- to 1-inch chunks (see Squash Note below)
- ⅓ cup water, plus additional as needed
- 1½ tablespoons maple syrup
- ¼ teaspoon vanilla extract
- ⅛ to ¼ teaspoon ground cinnamon
- ⅛ teaspoon + a pinch salt, divided
- Pinch ground ginger
Instructions
- Add the water, maple syrup, vanilla, cinnamon (use ⅛ teaspoon for lightly cinnamon, ¼ teaspoon for notably cinnamon), ⅛ teaspoon salt, and ginger to a large skillet with a lid. Whisk to combine. Add the squash and stir to coat.
- Place the skillet over medium-high heat and bring the liquid to a boil. Reduce the heat to medium-low, cover, and let the squash simmer for 10 minutes.
- Remove the lid and continue to cook, stirring often, until the liquid has thickened into a glaze, and the squash (and peel) is nice and tender. This takes me about 5 minutes, but if the liquid evaporates and your squash isn’t yet done to your liking, add more water 1 tablespoon at a time, and continue to cook, stirring occasionally.
- Add that pinch of salt, to finish, and stir to combine.
Notes
Squash Note: Red Kuri squash can be substituted for the kabocha squash, but if you use another winter squash, you will need to peel it first.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/maple-glazed-kabocha-squash