Tender, buttery, sweet baked kabocha topped with keto friendly maple syrup, cinnamon and crushed walnuts. A great keto and low carb alternative side dish just in time for the holiday season!
Course Appetizer, Side Dish
Cuisine Asian Fusion
Keyword Easy Kabocha Recipe, kabocha recipe
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
1CupCubed Kabochaabout 1/4 of a medium sized kabocha
2 1/2tbspSugar Free Maple Syrupapply code LOWCARBINGASIAN for 10% off
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 Sugar Free 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 Sugar Free 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!