Whole Roasted Kabocha Squash with Chipotle Butter
Whole Roasted Kabocha Squash with Chipotle Butter is a healthy fall side dish ~ my whole roasting method is the best way to cook winter squash.
Servings: 6 servings
Ingredients
- 1 kabocha squash, (approximately 3-4 pounds)
chipotle butter
- 1/2 cup unsalted butter, at room temperature
- 1 Tbsp chipotle powder
- pinch salt, (omit if you used salted butter)
Instructions
- Set oven to 400°F.
- Set squash on a baking sheet and use a small sharp knife to pierce the top a few times.
- Bake for an hour, or until a sharp knife pierces the flesh easily.
- Slice wedges out of the squash and remove the seeds and fibers with a spoon. Serve hot with Chipotle Butter.
- To make the chipotle butter, mix the butter with the chili powder and blend until everything is completed mixed. If you used unsalted butter, add a pinch of salt to taste. Put the butter in a small jar and refrigerate until needed.
Nutrition
Serving: 1 · Calories: 217 kcal · Carbohydrates: 20 g · Protein: 2 g · Fat: 16 g · Saturated Fat: 10 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 41 mg · Sodium: 33 mg · Potassium: 824 mg · Fiber: 4 g · Sugar: 5 g · Vitamin A: 3968 IU · Vitamin C: 28 mg · Calcium: 72 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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