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Roasted Kabocha Squash With Cranberries & Pecans

Roasted Kabocha Squash with Cranberries & Pecans

  • Author: Irena Macri
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 mins
  • Yield: 6 1x
  • Category: Side dish
  • Method: Roasted
  • Cuisine: British
  • Diet: Gluten Free

Description

An easy pumpkin side dish of roasted Kabocha squash with cranberries and pecans has all those fall feels and is great for Thanksgiving, Christmas and your regular roast dinner. This winter squash recipe is gluten-free, paleo, dairy-free, vegan-friendly.


Scale

Ingredients

  • 1.8 kg / about 4 lb sweet winter squash such as Kabocha/Kent (the weight includes the skin and seeds)
  • 3 tablespoons olive oil
  • 1 large red onion, diced roughly
  • 1/2 cup pecans
  • 1/4 cup dried cranberries (or other dried fruit)
  • 3 cloves garlic, diced
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon onion powder

For the glaze

  • 1 tablespoon balsamic vinegar
  • 1 tablespoon maple syrup, molasses or honey
  • 1 tablespoon coconut aminos or tamari sauce

Instructions

  1. Preheat the oven to 200 C / 400 F.
  2. Peel the pumpkin, cut it into quarters and remove the seeds. Dice into cubes and add to a large roasting tray or baking dish. Add the onion and drizzle with olive oil. Toss through and place in the oven, middle shelf, for 10 minutes.
  3. Chop most of the pecans roughly and reserve a few whole nuts. Prepare the rest of the ingredients.
  4. After 10 minutes, remove the pumpkin and scatter the pecans (except for a few whole ones), cranberries, garlic, salt and spices over the top. Stir through and place back in the oven for 7-10 minutes.
  5. After 7 minutes, remove the tray again and scatter the remaining pecans over the top. Whisk together the glaze mix and drizzle over the tray contents. Place in the oven for 5 more minutes.

Notes

Dried fruit:  I used dried cranberries but you could also chop up some dried apricots or throw in some sultanas. Nuts: Pecans are very traditional and I love the flavour, but you can easily use other nuts and seeds, or omit them completely.

Regular yellow onion can be used instead of red onion, but I find the latter a little sweeter and the colour much prettier for this dish.

Leftover roasted pumpkin is perfect with scrambled eggs or as a filling in frittata or quiche; or, you can turn it into a soup or a curry. That’s if you have any leftovers.

Keywords: Kabocha Squash, Butternut Squash, Pumpkin, Roast, Thanksgiving, Christmas, Vegetables, Gluten-Free, Paleo, Vegan

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