Food Faith Fitness · by Taylor Kiser★ 5.0 (2)
Roasted Kabocha Squash
NUTRITION · PER SERVING35M COOK
CAL 11%·PRO 12%
CARBS 39G68% OF CAL
5G FIBER15G OTHER19G TOTAL SUGAR
FAT 7G28% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Kabocha squash roasted until tender and glazed with a sticky miso-tahini sauce with ginger. A savory-sweet Asian-inspired side that's vegan and naturally dairy-free.
side🍪 sheet pan🔥 ovendairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 medium kabocha squash ((about 3 1/2 lbs))
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons maple syrup
- 1 tablespoon tahini
- 1 tablespoon soy sauce
- 3/4 teaspoon white miso paste
- 1/4 teaspoon fresh ginger (minced (optional))
- Chopped cilantro ((optional, for garnish))
- Sesame seeds ((optional, for garnish))
At a glance
PER SERVING · TIME 35M
CAL 11%·PRO 12%
CARBS 39G68% OF CAL
5G FIBER15G OTHER19G TOTAL SUGAR
FAT 7G28% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 269mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1686mg
- Calcium
- 111mg
- Iron
- 0.29mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 269MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.