Squash, squash, squash, so many types of squash out there right now, it can get overwhelming when picking through all the lumpy, bumpy, vibrant squashes! In the end you probably give up on them because you wonder what the heck you’re going to do with it anyways, am I right? You will no longer have to give up on the squash bin because I have trialed and tested 3 squash recipes and I am sharing my favorite baked squash recipe, my Honey Sriracha Kabocha Squash bites are seriously off the charts. Sweet squash, heat from the sriracha and bakes to a beautiful honeyed caramelized bite, makes a mouth-watering mean side dish or snack!
I too am guilty of always grabbing the butternut squash or pumpkin to cook or bake with, so I wanted to shake things up and grab a different squash every time I hit the market. I tested this recipe on Acorn, Kobucha and Red Kuri Squash, flavor and texture wise I loved the Kabocha squash the most, the Red Kuri squash was a very near second! So in my recipe today I am featuring the lovely Kabocha squash, AKA, Japanese Pumpkin, which I think is butternut squashes better tasting & under rated sister, with half the calories & carbs, packed with Vitamins A & C, iron and fiber! It’s flavors similar to a cross between butternut and a sweet potato, with stunning orange flesh, if I haven’t sold you yet, another added bonus to the Kabocha squash is the skin is edible as well. No heavy-duty peeling is necessary! How do you pick the best of the bunch you ask? Always go with the most vibrant in color and heaviest for its size, as well as try stay local/organic. I plucked my beauty of a squash from the Calgary Farmer’s Market imported from B.C., sustainable and local, what else could you ask for.
With this recipe I opted to peel the skin off because I love how they baked into even little caramelized spicy bites that have a slight crispy outer layer and creamy sweet squash in the middle, but you certainly don’t have to. So, how in the world do you begin to even cut and clean your squash? First wash your squash well, then take a large vegetable knife and carefully cut the squash in half vertically, then take a large spoon and scoop out the seeds/string goop until all cleaned out. I find if you cut the squash into slices, it is easier to peel with a small knife or just lay each slice on its side and cut the skin off, these are my techniques that I find work rather dandy without losing a finger… or setting a not so fake Halloween scene in your kitchen… then chop the squash into bite sized pieces.
Now many of you may already know that we have a new family member that recently and very suddenly joined our family! We welcomed a very resilient, sweet and high energy rescue Husky puppy, meet Nara! She is always on the go, chewing on all that moves and loves any attention, so I needed a recipe that I could prep within 10 minutes and pop in the oven in order to get back to chasing this little one around! She loves to assist me in cooking, picture-taking and blogging… by assisting I mean she is a little vacuum on the kitchen floor, she keeps my feet warm by lying on my feet while in the kitchen, she curiously explores the different squash options I had displayed and she loves to grab and trot off with any photography props I’ve set up… what a helper… good thing is cute!
Let’s get to your ingredient list:
- 1 kabocha squash (approx 4 cups), peeled & cut into bite size pieces
- 1.5 tbsp sriracha (decrease this amount if you don’t want it overly spicy)
- 1 tbsp honey
- 1 tbsp lime juice
- 2 tsp coconut oil
- 1 tsp onion powder
- 1 tsp salt
- fresh ground pepper to taste
- drizzle of sesame oil
- sesame seeds
Make & Bake:
Heat oven to 415 degrees Fahrenheit, line a baking sheet with parchment paper.
Mix your sriracha, honey, lime juice and coconut oil together until mixed well, you can put it in the microwave for 15 seconds or so if your coconut oil & honey are solid.
Pour your honey mixture over your diced squash, then toss your squash with salt, pepper & onion powder.
Pour onto baking sheet, bake for 25-30 minutes, flipping halfway.
Enjoy fresh out of the oven!
These Honey Sriracha Kabocha Squash bites are seriously addicting you guys, easy to make and I do love me something spicy! I had these for dinner last night with some garlic asparagus and a beautifully poached egg on top of these squash bites, divine! Now you know how to use up your squash and you can become an expert squash picker, is that a career path in your near future perhaps? 🙂 I love hearing from you all of you, thank you for stopping me at work, sending me a message, leaving a review on the website and tagging me in your recipe making, it makes me so grateful for all of your support, love and willingness to try out new recipes! I hope you all have a lovely rest of your week, XOXO!