Roasted Kabocha Squash with Cranberries & Pecans

🧂 Ingredients

• 1.8 kg winter squash

  Kabocha or Kent pumpkin, around 4 lbs., 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
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup

  molasses or honey
• 1 tablespoon coconut aminos

  or Tamari

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.

Nutrition Info