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.
Recipe type: Side
Cuisine: American
Serves: 2 servings
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Add that pinch of salt, to finish, and stir to combine.
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