Roasted Maple and Black Pepper Kabocha

If you are going to try and tell me it’s not fall yet, well, I don’t want to hear it. 

Yes, I know the calendar tells us it’s not until the 23rd, but pay no attention to the calendar. It’s always trying to rain on my parade by conflicting with my view of the seasons. 

It may be warm outside, but Labor Day is over and to me, it’s fall! Sweaters, boots, and scarves will soon be completely acceptable. 

And in the fall one can eat as much pumpkin as their heart desires. The haters may complain, but if you are a lover, you are thrilled that fall means pumpkin season!

I thought I’d kick it off with a kabocha. There are so many reasons why I prefer this Asian winter squash. First, it’s small, so it’s super easy to clean and chop in the kitchen. Second, it roasts into the creamiest, sweetest winter squash you’ve ever put in your mouth. 

I’ve had this maple and black pepper combination on my mind for weeks. A little sweet, a little savory, all with the creamy, somewhat nutty flavor of kabocha.

I put a twist on it at the very last minute. Instead of maple syrup, I decided to use maple sugar. The sugar creates caramelized, crunchy bites all over the squash as it bakes. Creamy texture and fall flavor, this side dish has it all. It’s so easy to make, too. Slice, toss and roast, and you have a new favorite to eat all season. 

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