This unique squash hybrid is smooth and silky like kabocha squash with the rich, sweet flavor of a butternut. Use it as a base for a grain bowl or slice into wedges and serve with a creamy yogurt sauce.

Carolyn Casner
Source: EatingWell.com, January 2019

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Recipe Summary

active:
5 mins
total:
1 hr
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F.

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  • Cut squash in half lengthwise and remove seeds. Brush the cut sides with oil and sprinkle with salt and pepper. Place on a baking sheet, flesh-side down.

  • Bake the squash until tender, 45 to 55 minutes. Drizzle with maple syrup, if desired.

Nutrition Facts

122 calories; protein 3g 6% DV; carbohydrates 21.1g 7% DV; exchange other carbs 1.5; dietary fiber 3g 12% DV; sugars 9g; fat 3.5g 5% DV; saturated fat 0.5g 3% DV; vitamin a iu 10506.8IU 210% DV; vitamin c 27mg 45% DV; folatemcg; calcium 60.8mg 6% DV; iron 1.1mg 6% DV; magnesium 0.3mg; potassium 898.1mg 25% DV; sodium 290.7mg 12% DV.