Maple Chipotle Kabocha Squash
Cuisine: Southwestern
Author: Anita
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Ingredients
  • 1 medium kabocha squash
  • 2 tbsp olive oil (or avocado oil)
  • ½ cup maple syrup
  • ¼ cup chipotle peppers in adobo
  • 2 tbsp water
  • ¼ tsp salt
  • salt & pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut the kabocha squash in half and scoop out the seeds. Then cut each half into moon-shaped slices 1 to 2 inches wide at the center.
  3. Dump the maple syrup, chipotle peppers, water, and salt in a blender. Blend until lumps are gone and pour into a cup.
  4. For moon-shaped slices with skin on:
  5. For each slice, brush olive oil on with a pastry brush and arrange on a baking dish, hard shell facing down.
  6. Brush each slice again with the maple syrup chipotle mixture.
  7. Bake for 30 minutes and serve.
  8. For cubes of squash:
  9. Take each slice of squash and use the vegetable peeler to cut off the hard shell.
  10. Cut the squash into chunks. Dump the chunks into a plastic bag. (I use the ones you put produce in in the grocery store.) Pour the olive oil over and massage the bag to coat the chunks. Then pour the maple syrup chipotle mixture into the bag and massage to coat. Pour into a baking dish and spread evenly.
  11. Bake for 30 minutes and serve.
  12. Enjoy!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/sides/vegetables/maple-chipotle-kabocha-squash/