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Roasted Kabocha Squash with Maple Cinnamon Tahini

A nutritious vegan and paleo side dish perfect for fall and winter

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 4 servings
Calories: 232 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 large kabocha squash Peeled and chopped into cubes
  • 2 Tbsp avocado oil
  • 1 Tbsp pure maple syrup
  • 1/2 tsp ground cinnamon
  • 1 pinch sea salt
  • 1/4 cup raw hazelnuts chopped
Maple Cinnamon Tahini
  • 3 Tbsp Tahini
  • 2 Tbsp pure maple syrup
  • 1 tsp ground cinnamon
  • pinch sea salt

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F.
  2. Chop the tip and tail off the kabocha squash, then cut it in half down the center.  Use a metal spoon to scoop out the seeds and inerds. Peel the rough outer skin layer with a vegetable peeler. Chop the squash into bite-sized cubes and place on a large baking sheet.
  3. Drizzle the chopped squash with avocado oil and pure maple syrup. Sprinkle with cinnamon and sea salt. Use your hands to toss everything together so that it is well-coated.
  4. Roast for 25 to 35 minutes (without opening the oven!), until squash is golden-brown and cooked through. A few minutes before the squash has finished roasting, add the chopped hazelnuts so that they get a nice roast on them as well.
  5. While the squash is roasting, prepare the maple cinnamon tahini. Simply stir together all of the ingredients in a bowl until well-combined.
  6. Once squash has finished roasting, transfer to a serving dish or platter and drizzle with maple cinnamon tahini. Serve alongside your favorite entrees and enjoy!

Nutrition Information

Serving 1of 6 Calories 232kcal (12%) Carbohydrates 35g (12%) Protein 6g (12%) Fat 9g (14%) Fiber 7g (28%) Sugar 17g (34%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 232

% Daily Value*

Serving 1of 6
Calories 232kcal 12%
Carbohydrates 35g 12%
Protein 6g 12%
Fat 9g 14%
Fiber 7g 28%
Sugar 17g 34%

* Percent Daily Values are based on a 2,000 calorie diet.