Kabocha Squash Recipe with Honey Ginger Glaze {GF & Low Fat}
User Reviews
5
Kabocha Squash Recipe with Honey Ginger Glaze {GF & Low Fat}
Description
The preparation begins with peeling and cutting kabocha squash into cubes, which are boiled in salted water until tender but still firm enough to hold their shape. Toasted slivered almonds add crunch and a nutty contrast, toasted briefly in the oven. The glaze is made by melting butter then stirring in honey, diced fresh ginger, and a squeeze of fresh orange juice, imparting sweet, spicy, and citrus flavors.
The squash is coated in this honey ginger glaze and cooked further on the stovetop until edges caramelize to a golden color while the flesh becomes tender. A fresh vinaigrette made of orange juice, olive oil, honey, apple cider vinegar, and a pinch of salt boosts brightness and balance.
On assembly, the glazed squash is combined with diced red onion for sharpness, low-fat feta cheese for creaminess and mild saltiness, toasted almonds for texture, and fresh diced basil for herbaceous freshness. This layered dish offers a balance of sweet, savory, citrusy, and nutty flavors with varied textures making it suitable as a flavorful side or a light vegetarian meal.
Ingredients
- 1 kabocha squash peeled and cut into 1 cubes (about 5 cups, large
- 2 Tbsps honey
- 1 tsp ginger diced, fresh
- 1 Tbsp butter
- orange juice fresh, squeeze
- salt
- 2 Tbsps red onion diced
- 1/4 Cup feta cheese low fat or fat free
- 1/4 almonds toasted, slivered
- 1 Tbsp basil diced, fresh
- For the vinaigrette:
- 2 Tbsps orange juice fresh
- 1 Tbsp olive oil
- 1 Tbsp honey
- 2 tsps apple cider vinegar
- salt pinch
Instructions
- Bring a large pot of salted water to a boil and preheat your oven to 350 degrees.
- While you wait for the water to boil, peel and chop up the squash.
- Add the squash to the boiling water, and boil until the squash is tender but still a little firm (5 minutes or so.)
- Lay the almonds flat on a baking sheet and place in the oven, until they are lightly toasted (2-3 minutes.) Set aside.
- Melt the butter in a large sauce pan over medium heat, and stir in the honey, diced ginger and a squeeze of fresh orange juice.
- Add the squash into the butter mixture and stir until it is evenly coated in the glaze.
- Continue cooking the squash until it is fork tender and the outside is caramelized and golden (about 5 minutes.)
- While the squash cooks away, mix 2 Tbsps fresh orange juice, 1 Tbsp olive oil, 1 Tbsp honey, 2 tsps apple cider vinegar and a pinch of salt in a small bowl. Set aside.
- Once the squash is finished, transfer it to a large mixing bowl.
- Add in the diced red onion, toasted almonds, feta cheese and diced basil.
- Pour the vinaigrette over the squash and gently toss.
- Devour immediately!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2-4
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 69g | 23% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 240mg | 10% |
| Potassium | 1653mg | 35% |
| Fiber | 7g | 28% |
| Sugar | 38g | 76% |
| Vitamin A | 6413IU | 128% |
| Vitamin C | 65mg | 72% |
| Calcium | 136mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
