Butter squash is a delicious, golden-hued favorite in the fall, but if you feel like trying something new, check out this kabocha dish! In this recipe, the orange squash is sliced, tossed in a buttery mixture of maple sugar, cinnamon, and vegan butter, and then baked until brown. As if this wasn't delicious enough, it's also topped with crispy, fried sage, and plenty of pine nuts.
Kabocha With Maple Butter Glaze and Fried Sage [Vegan]
- 1/2 of 1 medium kabocha squash, seeds and stem removed
- 2 tablespoons unsalted vegan butter, coconut oil, or vegetable oil melted
- 1 teaspoon light brown sugar
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon sweet, smoked paprika
- Salt and fresh cracked pepper
- 10 medium-sized sage leaves
- Olive oil, for frying
- 1 tablespoon pine nuts, toasted
- Preheat oven to 400°F. Cut squash (skin intact) into 1-inch thick slices. Whisk together melted butter, maple, sugar, and paprika. Place squash on baking sheet and drizzle over butter mixture. Season with salt and pepper, and toss to coat.
- Bake in center rack of oven for about 20 minutes, flipping half way through, or until browned and softened.
- For sage, heat a 1/2 inch of oil over medium heat in a sauté pan. Add sage leaves and fry about 2-3, flipping half way through, or until lightly browned and crisp. Drain on paper towels.
- For serving, top squash with sage leaves and pine nuts.