Keto Maple Glazed Baked Kabocha
Kabocha, or Japanese pumpkin, is a naturally sweet squash that is the perfect keto substitute for a classic Thanksgiving side dish.
Move aside sweet potato pie, Keto Maple Glazed Baked Kabocha is the newest Thanksgiving side that is sure to be everyone's favorite!
Kabocha, or Japanese pumpkin, is a naturally sweet squash that is the perfect keto substitute for a classic Thanksgiving side dish. Tender and buttery, this keto kabocha is made even better with cinnamon, crushed walnuts, and our sugar free maple syrup. The only down side? You'll need to make enough for the whole family to grab seconds or thirds.
This hearty recipe comes to us from our friends at LowCarbingAsian.
Keto Maple Glazed Baked Kabocha
Keto Maple Glazed Baked Kabocha
2
5 minutes
20 minutes
183
Dinner
Kabocha, or Japanese pumpkin, is a naturally sweet squash that is the perfect keto substitute for a classic Thanksgiving side dish.
Ingredients
- 1 cup kabocha or low carb fall squash, cubed
- 2 tbsp butter
- 2 1/2 tbsp sugar free maple syrup
- 1/4 tsp ground cinnamon
- 1 tbsp walnuts, crushed
Directions
Preheat oven to 350°F. Butter the bottom and sides of a baking dish.
Using a vegetable peeler, peel the skin from the kabocha. Cut the kabocha into medium sized cubes.
To crush the walnuts place them in a bag or under a cloth and gently crush them with a mallet or rolling pin.
Transfer the kabocha to the baking dish and place the remaining butter in with it. Drizzle the keto maple syrup on top along with the cinnamon. Give the kabocha a few gentle stirs until it is well mixed and evenly top with the crushed walnuts.
Bake for 20 to 25 minutes until the kabocha is tender enough for a fork to cut through.