Cinnamon Maple Kabocha Squash
Ever thought of eating vegetables for dessert? This winter squash makes a delicious sweet treat and tastes delicious on its own or along with some tangy yogurt.
- Kabocha squash is high in eye-protecting vitamin A.
- Cinnamon functions as an antioxidant with the help of polyphenols.
- Maple syrup provides a more natural sweetening alternative to processed, refined sugar. It also contains more antioxidants and minerals!
- 1 ct - Kabocha squash, diced or sliced
- 2 tbsp - Maple syrup
- 1/4 tsp - Cinnamon
- 2 tbsp - Melted butter
- Preheat oven to 400 degrees.
- Cut kabocha in half and clean out membranes and seeds with a spoon. Be careful! Skin will be tough and difficult to cut. Firmly place your knife in the center of the squash and rock back and forth until cut through.
- Chop or slice kabocha squash.
- Melt butter in a microwave-safe bowl. Mix in maple syrup and cinnamon. Add squash and toss until coated.
- Bake squash 15-20 minutes until fork tender. Serve and enjoy!