Roasted Kabocha Squash with Cranberries & Pecans

Ingredients

• 1.8 kg winter squash (Kabocha or Kent pumpkin, around 4 lbs., the weight includes the skin and seeds)
• 3 tablespoons olive oil
• 1 large red onion (diced roughly)
• 1/2 cup pecans
• 1/4 cup dried cranberries (or other dried fruit)
• 3 cloves garlic (diced)
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon onion powder
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup (molasses or honey)
• 1 tablespoon coconut aminos (or Tamari)

Instructions

1. 1

   Preheat the oven to 200 C / 400 F.

2. 2

   Peel the pumpkin, cut it into quarters and remove the seeds. Dice into cubes and add to a large roasting tray or baking dish. Add the onion and drizzle with olive oil. Toss through and place in the oven, middle shelf, for 10 minutes.

3. 3

   Chop most of the pecans roughly and reserve a few whole nuts. Prepare the rest of the ingredients.

4. 4

   After 10 minutes, remove the pumpkin and scatter the pecans (except for a few whole ones), cranberries, garlic, salt and spices over the top. Stir through and place back in the oven for 7-10 minutes.

5. 5

   After 7 minutes, remove the tray again and scatter the remaining pecans over the top. Whisk together the glaze mix and drizzle over the tray contents. Place in the oven for 5 more minutes.