Baked Maple Glazed Kabocha

Tender, buttery, sweet baked kabocha squash topped with maple syrup, cinnamon, and crushed walnuts. A great low carb alternative side dish just in time for the holiday season!

One of my must-have dishes during Thanksgiving is sweet potatoes and my favorite way they’re prepared is sweet, buttery, and topped with marshmallows.

But while trying to limit my carb intake on regular days, this glazed maple kabocha recipe is the best alternative to replace the more carb-heavy traditional sweet potato casserole that we all know and love.

If you’re on a low carb diet, I implore you to try making this lower carb version with kabocha that I think you will love! It’s one of our most popular squash recipes

It makes for a great fall season side dish or even perfect for a light dessert and one of our most popular.

This recipe will show you how to cook kabocha squash and make it the tastiest dish you’ve ever tried.

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

What is Baked Maple Glazed Kabocha?

Cubed kabocha is tossed with cinnamon, butter, and maple syrup then topped with crushed walnuts and baked until tender. It’s really simple to make and tastes great!

What is kabocha, also known as Japanese pumpkin?

Kabocha is also known as Japanese pumpkin. It’s a winter squash known for its subtle sweet taste, and velvety texture and is a great alternative to starchy vegetables on a low carb lifestyle.

Kabocha ready to be cut and prepared for baking.

What are the benefits of eating kabocha squash?

Even though kabocha is naturally sweet, it’s pretty low-carb and keto friendly at ~8g net carbs per cup, which is around 2 servings worth.

It’s also packed with other healthy goodies like beta carotene (Vitamin A), Vitamin C, and other essential minerals that help combat free radical cells among other health benefits.

Can you eat the skin of a kabocha squash?

The skin of kabocha is perfectly safe to eat. If preferred, you can peel the skin as well.

How long and at what temperature to bake kabocha squash?

For roasted kabocha squash, roast kabocha squash at 350 F for 20-25 minutes or until desired tenderness.

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

What ingredients do I need to make baked kabocha squash?

  • 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 – unsalted butter.
  • Maple Syrup – we like to use ChocZero sugar-free maple syrup. You can use any type of maple syrup.
  • Ground Cinnamon – available in the spice section in supermarkets.
  • Walnuts – crushed.

How do you make baked maple glazed kabocha?

Butter bottom and sides of a baking dish while leaving remaining butter inside. Place cubed wedges of kabocha on a single layer followed by 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 flesh is soft and can easily be picked up with a fork.

If you like a sweet and salty dish, sprinkle a pinch of salt.

Is kabocha squash high in calories?

One cup of kabocha squash has only 30 calories making it a low calorie food.

What is the nutrition information for this baked kabocha squash recipe?

  • 193 Calories
  • 25g Carbohydrates
  • 21g Fiber
  • 1g Protein
  • 15g Fat
  • 30mg Cholesterol
  • 102mg Sodium
  • 229mg Potassium
  • 27mg Calcium
  • 1mg Iron
  • 1144ui Vitamin A
  • 7mg Vitamin C

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

Looking for other kabocha pumpkin recipes?

Now, let’s get making this Baked Maple Glazed Kabocha recipe!

  • Prepping Time 5M
  • Baking Time 20-25M
  • Total Time 25M
  • Net Carb/Serv ~4g
  • Serving 2

Ingredients

  • 1 Cup Cubed Kabocha (about 1/4 of a medium sized kabocha)
  • 2 tbsp Butter
  • 2 1/2 tbsp Maple Syrup (apply code LOWCARBINGASIAN for 10% off)
  • 1/4 tsp Ground Cinnamon
  • 1 tbsp Walnuts (crushed)

Directions

1) Gather all the ingredients.

2) Preheat oven to 350F.

3) 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.

4) Place walnuts inside a zip-lock bag and use a mallet to gently crush the walnuts as shown below.

5) 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.

6) If desired, transfer baked kabocha onto a serving plate and spoon reserved glaze sauce on top. Enjoy warm!

Hope you enjoy your Baked Maple Glazed Kabocha!

If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of healthy low carb inspired recipes!

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More Recipes

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

Baked Maple Glazed Kabocha

Tender, buttery, sweet baked kabocha squash topped with maple syrup, cinnamon, and crushed walnuts. A great low carb alternative side dish just in time for the holiday season!
5 from 4 votes
Course: Appetizer, Side Dish
Cuisine: Asian Fusion
Keyword: baked kabocha squash, how cook kabocha squash, Japanese pumpkin
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.
  • Preheat oven to 350F.
  • 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.
  • Place walnuts inside a zip-lock bag and use a mallet to gently crush the walnuts as shown below.
  • 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.
  • If desired, transfer baked kabocha onto a serving plate and spoon reserved glaze sauce on top. Enjoy warm!

Video

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
Did you make this recipe?Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

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