Weekly Recipes

Maple Chipotle Kabocha Squash

Maple Chipotle Kabocha

Maple Chipotle Kabocha Squash is a super easy, healthy way to make yummy kabocha squash, or any winter squash, actually. This is also great with butternut, acorn, etc.

Yummy, nutritious, and sooo easy – that describes this Maple Chipotle Kabocha Squash. It uses just a few ingredients and is roasted. I happened to have a bottle of organic Vermont maple syrup and leftover chipotle peppers in adobo in the fridge. I spotted them together and the light bulb went on. The sweet maple and chipotle go really well together.

You might be thinking, “Kabocha?? That’s a winter squash!! How do I get that now?” Well, it’s always there at my local Natural Grocers. Not at King Soopers or Safeway. I talked to the produce manager, and he said they get it from Mexico. Convenient. I particularly like Kabocha – it’s lower in carbs than pumpkin or butternut, but has a very nice natural sweetness and nuttiness. I’m trying to root some Kabocha seeds right now (harvested from this Kabocha in photo above).

You might notice I’ve tended to make recipes with chipotle in adobo lately. That’s because I opened up a can, then I only use one or two chipotle peppers for each recipe. So how long do chipotle peppers in adobo last in the fridge? I’ve seen estimates as long as 3 months, but the totally safe way to do it is to freeze them. I just put them in a small (6 oz or so) sealed plastic container. Or a small ziploc bag will do. They also thaw and refreeze just fine. So I’m getting lots of mileage out of that one can.

Now Kabochas have a hard shell – harder than acorn squash. So with this recipe I give you two ways to cut it up – leave the shell on and cut the squash in inch-wide wedges. Or, alternatively, cut it into wedges and then use a vegetable peeler to cut off the outer skin. I have a good sharp vegetable peeler and had not problem getting that skin off.

This is very tasty – a nice treat as a side dish or sometimes I just eat a bowl of it by itself. Hope you like this one!

Maple Chipotle Kabocha Squash
Prep time
Cook time
Total time
Recipe type: Side Dish
Cuisine: Southwestern
Serves: 6 servings
  • 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
  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!


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