Ingredients:

  • 1 medium Kabocha squash (approx. 3 lb)
  • 2 tbsp extra-virgin olive oil
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1 tbsp pure maple syrup
  • 1/2 tsp smoked paprika
  • 1 clove garlic, minced

Instructions:

  1. Scrub the exterior of the kabocha squash under cold water.
  2. Slice the squash in half vertically and scoop out the seeds with a spoon.
  3. Cut each half into 1-inch cubes, ensuring the skin remains attached to the flesh.
  4. Place the cubes in a large mixing bowl and toss with olive oil, salt, and pepper until evenly coated.
  5. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  6. Arrange squash cubes in a single layer on the baking sheet, ensuring they are not touching.
  7. Roast for 15–20 minutes until the edges begin to brown.
  8. Remove from oven, drizzle with the mixture of maple syrup, smoked paprika, and minced garlic, and toss quickly.
  9. Return to the oven for a final 5–7 minutes until the glaze is bubbling and edges are mahogany-colored.