⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

🍽 Ingredients

• 1 medium (about 2 lbs) Kabocha Squash
• 2 tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 4-6 slices Thick-Cut Bacon
• 1/4 cup Maple Syrup
• 1 tbsp Dijon Mustard

📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for achieving that perfect roast. Don't skip this step!
2. Wash and prep your kabocha squash: Give it a good scrub. Then, cut it in half lengthwise. Use a spoon to scoop out the seeds and stringy bits—trust me, this is much easier than you think! Don't worry if some bits stick to the sides. They'll get deliciously soft during roasting
3. Cut into wedges: Cut each half into roughly 2-inch wedges. I like to make them relatively uniform for even cooking. There's no need to be overly precise, though. Some unevenness adds rustic charm!
4. Toss with olive oil, salt, and pepper: In a large bowl, toss the kabocha wedges with 2 tablespoons of olive oil, a generous pinch of sea salt, and freshly cracked black pepper. Make sure each piece is nicely coated; this ensures they won't dry out during roasting.
5. Arrange on a baking sheet: Spread the squash wedges in a single layer on a large baking sheet. Avoid overcrowding them! This is important to allow for even cooking and browning.
6. Roast the squash: Pop the baking sheet into the preheated oven and roast for about 30-40 minutes, or until the squash is fork-tender and slightly caramelized around the edges. You'll know it's ready when a fork easily pierces through a wedge.
7. While the squash roasts, prepare the bacon: While the squash is in the oven, prepare your bacon. I always prefer thick-cut bacon for this recipe – the extra fat adds delicious flavor to the final dish. But, hey, any bacon will do in a pinch, right?
8. Cook the bacon: Cook your bacon until it's crispy, then remove from the pan and set aside on paper towels to drain any excess grease. Crumble it once it’s cool enough to handle
9. Make the maple glaze: In a small saucepan, combine 1/4 cup of maple syrup, 1 tablespoon of Dijon mustard, and a pinch of salt. Bring to a simmer over medium heat, stirring frequently, until slightly thickened and syrupy. This will take only about 2-3 minutes.
10. Glaze and serve: Once the squash is roasted, transfer it to a large bowl. Pour the maple glaze over the squash wedges and toss gently to coat. Then, add the crumbled bacon. Stir gently to mix them together. And there you have it!
11. Serve immediately and enjoy!: Serve the roasted kabocha squash while it's still warm. This recipe is perfect as a side dish or a light meal. The sweetness of the squash paired with the salty, crispy bacon is simply divine!

📝 Notes

• For extra flavor, you can add some fresh thyme sprigs to the roasting pan along with the squash.
• Feel free to adjust the amount of maple syrup and Dijon mustard to your liking.
• If you don't have Dijon mustard, you can substitute it with another type of mustard or just omit it completely. However, it does add a nice zing!