Baked Maple Glazed Kabocha

Get ready to elevate your fall recipe collection with my Baked Maple Glazed Kabocha! Tossed in butter, cinnamon, and maple syrup, then topped with crushed walnuts, this recipe offers a unique and delicious way to enjoy kabocha squash. It’s a proven “set it and forget it” baking method that’s as easy as it is flavorful. Let’s dive in and discover the magic of this delightful dish!

Baked maple glazed kabocha in bite size pieces being picked up with a fork.

Why I Love This Recipe

As someone who loves fall-inspired dishes, I’m always on the lookout for unique recipes to add to my collection. That’s why I crafted these Baked Maple Glazed Kabocha! This exceptional dish transforms Japanese pumpkin kabocha into a fusion creation inspired by the classic western fall sweet potato casserole. Just like my Mashed Kabocha Salad and Sweet n Salty Fried Kabocha, it showcases kabocha’s versatility in replacing traditional ingredients like sweet potatoes.

The process is straightforward yet yields tender, juicy kabocha cubes bursting with cinnamon and maple syrup goodness, topped with crunchy walnuts. Whether enjoyed as a side dish or dessert, it’s sure to impress. Let’s delve into the delicious magic of this dish and get baking it right now!

Ingredients

Ingredients

  • Kabocha – a Japanese pumpkin with a orange flesh that is low carb and high in fiber. You can also try this recipe with butternut squash or acorn squash.
  • Butter – salted or unsalted.
  • Maple Syrup – your preferred brand of maple syrup or Sugar Free Maple Syrup.
  • Ground Cinnamon – available in the spice section in supermarkets.
  • Walnuts – crushed.

Various ingredients on a cutting board be prepared for glazed kabocha recipe.

Essential Kitchen Equipment

Directions

Step 1 Butter bottom and sides of a baking dish while leaving remaining butter inside.

Baking dish being buttered.

Step 2 Place cubed wedges of kabocha on a single layer followed by maple syrup, sprinkle of cinnamon, and gently mix.

Maple glazed kabocha before baking.

🎃 Kabocha Pro Tip

If facing difficulty cutting the kabocha, a simple solution is to place the entire kabocha in the Microwave for 20-25 Seconds to soften it up. This pro tip makes cutting the kabocha easier and safer.

💡 Seasoning Pro Tip

Try Sprinkling Seasoning from Higher Above. This technique allows for better distribution of the seasoning across the dish, ensuring a consistent flavor throughout.

🧂 Flavoring Pro Tip

For an enhanced sweet and salty flavor, simply sprinkle a Pinch of Salt onto your dish.

Step 3 Once mixed, top with a sprinkle of crushed walnuts and bake for 20-25 minutes until kabocha flesh is soft and can easily be picked up with a fork.

Maple glazed kabocha before baking.

💡 Baking Pro Tip

Arrange the seasoned kabocha cubes in a Single Layer on a baking sheet to ensure even cooking. Avoid Overcrowding the baking dish, as this can lead to uneven baking.

Pairing Recommendations

Pair these Baked Maple Glazed Kabocha with fall classics like a roasted turkey, and a warm Pumpkin Chai Latte for a complete autumn meal.

Kabocha ready to be cut and prepared for baking.

Frequently Asked Questions

Is kabocha a pumpkin or squash?

Kabocha is often referred to as Japanese pumpkin, but it is technically a type of winter squash. Known for its subtle sweetness and velvety texture, kabocha serves as an excellent alternative to starchy vegetables.

Do I need to peel the kabocha before baking?

Peeling the kabocha before baking is not required for this recipe, but you can do so if you prefer. After baking, the skin becomes very soft, and its texture is hardly noticeable when eating. Whether you choose to peel it or not depends on your personal preference and the desired presentation of the dish.

Can I use pre-cut kabocha squash cubes?

Yes, you can definitely use pre-cut kabocha squash cubes for this recipe. They are often available at Japanese grocery stores, although they may be slightly more expensive per pound compared to whole kabocha. Using pre-cut cubes can save you time and effort in preparation, making the cooking process more convenient.

What are the benefits of eating kabocha?

Eating kabocha offers several benefits. Despite its natural sweetness, kabocha is a low-carb vegetable, making it suitable for various dietary plans. Additionally, it is rich in beta-carotene (Vitamin A), Vitamin C, and other essential minerals. These nutrients not only contribute to overall health but also help combat free radical cells, providing a range of health benefits.

 

Baked maple glazed kabocha in bite size pieces being picked up with a fork.

Storage Tips

To store leftovers, place them in an airtight container and refrigerate. They will remain fresh for 5-7 days when stored properly.

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Watch How To Make It

Baked maple glazed kabocha in bite size pieces served in baking dish.

Baked Maple Glazed Kabocha

Discover the delicious fusion of flavors in my Baked Kabocha Squash recipe. Perfectly seasoned and baked to perfection, this dish offers a delightful twist on traditional squash recipes. Easy to make and bursting with flavor, it's a must-try for any occasion!
5 from 6 votes
Course: Appetizer, Side Dish
Cuisine: Asian Fusion
Keyword: baked kabocha squash
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
Print Recipe
Calories: 193kcal

Ingredients

  • 1 Cup Cubed Kabocha about 1/4 of a medium sized kabocha
  • 2 tbsp Butter
  • 2 1/2 tbsp Maple Syrup
  • 1/4 tsp Ground Cinnamon
  • 1 tbsp Walnuts crushed

Instructions

  • Gather all the ingredients.
    Ingredients for baked maple glazed kabocha.
  • Preheat oven to 350F.
    Oven being preheated.
  • Peel the kabocha's skin off with a peeler and then cut into cubes as shown below. Note - if you're having a difficult time cutting into the kabocha, throw the whole kabocha in the microwave for about 1 - 1.5 minutes.
    Kabocha cut into cubes.
  • Place walnuts inside a zip-lock bag and use a mallet to gently crush the walnuts as shown below.
    Crushed walnuts.
  • Butter the bottom and sides of a baking dish while leaving remaining butter inside, transfer cubed kabocha, followed maple syrup, sprinkle of cinnamon, and gently mix. Once mixed, top with a sprinkle of crushed walnuts and bake for 20-25 minutes until kabocha is soft and can easily be picked up with a fork. Note - feel free to add another 1 tbsp of maple syrup if you prefer it sweeter.
    Maple glazed kabocha before baking.
  • If desired, transfer baked kabocha onto a serving plate and spoon reserved glaze sauce on top.
    Baked maple glazed kabocha.

Nutrition

Calories: 193kcal | Carbohydrates: 25g | Protein: 1g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 102mg | Potassium: 229mg | Fiber: 21g | Sugar: 1g | Vitamin A: 1144IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg
*Values Based Per Serving
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