Whether it’s for a dinner event or a simple family meal, the Garlic and Herb Roasted Kabocha Squash with Maple Glaze and Toasted Pecans is the perfect autumnal dish. The squash is flawlessly roasted and topped with an irresistibly sweet and savory maple glaze, complemented by crunchy pecans. Whether enjoyed as a vegetarian main dish or a side, everyone is sure to be enticed by its taste!
Ingredients:
- 1 Kabocha squash, seeded and cut into wedges
- 2 tbsp of olive oil
- 4 cloves of garlic, minced
- 1 tbsp of fresh thyme
- 1 tbsp of fresh rosemary
- Salt and pepper to taste
- 1/4 cup of maple syrup
- 1/4 cup of butter
- 1/2 cup of pecans, chopped and toasted
Instructions:
- Preheat your oven to 400°F (205°C).
- Toss the Kabocha squash wedges with olive oil, garlic, thyme, rosemary, salt, and pepper.
- Spread the squash out on a baking sheet and roast in the oven for 25-30 minutes, or until they are tender and lightly browned.
- In a small saucepan, melt the butter and maple syrup together over medium heat.
- Drizzle the maple glaze over the roasted squash and top with toasted pecans.
- Serve hot and enjoy!
Enjoy this delicious dish with four to six of your closest friends – the perfect accompaniment to roasted chicken or pork and steamed green beans.