• English
    • ไทย (Thai)
    • Español (Spanish)
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Healthy Thai Recipes

Thai Food Recipes Rehabbed to Be Healthier

  • Categories
  • Our App 📱
  • Our Book 📚
  • Contact Us 📧
  • Support Us on Patreon 🧑‍🍼
  • Cookies 🍪Disclaimer
  • Subscribe
  • Privacy-Policy 🔏
  • Entrees
  • Healthy Thai Curry, Curries Recipes
  • Stir Fried
  • Noodle Recipes
  • Random
  • Salads
  • Drinks
  • Appetizers
  • Fusion Recipes
  • CopyCat
  • Soups
  • English
    • ไทย (Thai)
    • Español (Spanish)
  • Healthy Rices 🍚
  • My Exercise Recipe 😅
  • Fusion Recipes 👨‍🔬
  • Curry, It's Not Just One Thing! 🍛
  • English
    • ไทย (Thai)
    • Español (Spanish)
menu icon
go to homepage
  • Categories
  • Our App 📱
  • Our Book 📚
  • Contact Us 📧
  • Support Us on Patreon 🧑‍🍼
  • Cookies 🍪Disclaimer
  • Subscribe
  • Privacy-Policy 🔏
  • Entrees
  • Healthy Thai Curry, Curries Recipes
  • Stir Fried
  • Noodle Recipes
  • Random
  • Salads
  • Drinks
  • Appetizers
  • Fusion Recipes
  • CopyCat
  • Soups
  • English
    • ไทย (Thai)
    • Español (Spanish)
  • subscribe
    search icon
    Homepage link
    • Categories
    • Our App 📱
    • Our Book 📚
    • Contact Us 📧
    • Support Us on Patreon 🧑‍🍼
    • Cookies 🍪Disclaimer
    • Subscribe
    • Privacy-Policy 🔏
    • Entrees
    • Healthy Thai Curry, Curries Recipes
    • Stir Fried
    • Noodle Recipes
    • Random
    • Salads
    • Drinks
    • Appetizers
    • Fusion Recipes
    • CopyCat
    • Soups
    • English
      • ไทย (Thai)
      • Español (Spanish)
  • ×

    Home » Side Dishes

    Pecan Crusted Kabocha

    January 9, 2022 By Adam Leave a Comment

    Kabocha squash is one of my favorite new discoveries in the past couple of years, and I came up with a way to add my dad's homegrown pecans and I made Pecan Crusted Kabocha. You can find kabocha squash at Asian markets, worldwide. You can eat it by itself, just baked, and it's flavorful and sweet, and adding to it is just icing on the cake. The skin itself is even edible and soft when cooked. It also keeps for months as a fall decoration. We had them on our front porch for fall decor.

    Pecan Crusted Kabocha
    Jump to Recipe

    Brown Sugar and Soy Carmalization

    As I mentioned before. Kabocha is naturally sweet. It used to make tea by the Hmong, due to its sweet flavor. For our recipe, we took our inspiration from our friend, Pailin, from Hot Thai Kitchen, and this, soy caramel kabocha recipe of hers. We changed a few things, we used lower-sodium soy sauce and lite brown sugar. You can find them at most markets now. The squash has a lot of sugars on its own.

    Pecan Crust

    The crushed pecan powder is harder to find. You can easily make it through, by pounding pecans. My parents had some made already, it's basically, just ground pecans. You just want to refrigerate any extra you make because the oils go rancid. You will also want some regular pecan pieces to hold back as garnish.

    Making the basting sauce

    We used a sesame oil, pecan power, light brown sugar, light soy sauce, coriander seeds and garlic for the sauce.
    Pecan-Crusted-Kabocha

    Pecan Crusted Roasted Kabocha

    Our pecan crusted, roated kabocha recipe is a recipe for a sweet,
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Course Main Course
    Cuisine Thai Inspired
    Servings 4 people
    Calories 374 kcal

    Equipment

    • 1 Cookie sheet
    • 1 Oven

    Ingredients
      

    • 1 Kabocha 1-2 Depending on the size of the squash, I used one large one small for this.
    • 2 tablespoon Sesame oil Or some other healthy oil, sesame just adds to the nutty flavor.

    Glaze

    • 3 tablespoon Light brown sugar
    • 2 tablespoon Light soy sauce Or fish sauce, or one of both.
    • 5 tablespoon Garlic Minced
    • 1 tablespoon Coriander
    • 1 tablespoon Garlic powder

    Toping

    • 1 cup Pecans Ground and in pieces
    • 1 teaspoon Salt to taste
    • 1 tablespoon Pepper to taste

    Instructions
     

    • Cut the kabocha into wedges and remove the seeds.
    • Heat an oven to 425
    • Prepare a cookie sheet with foil
    • In a saucepan or skillet heat the sesame, or other healthy oil on medium-high.
    • Saute the garlic and add in the soy sauce, brown sugar, coriander, and mix into a glaze.
    • Turn down the burner to low heat.
    • Brush the glaze on the squash pieces.
    • Cover the pieces with the pecan crust pieces
    • Drizzle with more oil, pecan oil, sesame oil, whatever you prefer.
    • Roast for 25-30 minutes, testing with a fork that it is soft through and has a golden color.
    • Serve with added pecan pieces for garnish.

    Notes

    As always, we are not doctors or dieticians.  If you have dietary concerns my motto is,  when in doubt, check it out with an appropriate professional. 

    Nutrition

    Calories: 374kcalCarbohydrates: 38gProtein: 6gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gSodium: 1099mgPotassium: 1005mgFiber: 7gSugar: 15gVitamin A: 3105IUVitamin C: 31mgCalcium: 116mgIron: 3mg
    Keyword Kabocha, Squash, Roasted, Vegetable
    Tried this recipe?Let us know how it was!
    Pecan Crusted Sriracha Kabocha

    If you love squash, check out one of these, recipes, please. 🙂

    Healthy Thai Pumpkin Custard Recipe (สังขยาฟักทอง)
    Spicy Thai Coconut and Butternut Squash Soup
    Hmong Kabocha Squash Water-Tea (น้ำฟักทอง)

    More Side Dishes

    • Easy, Instant Pot Copycat Genghis Grill Quinoa, ง่าย หม้อเลียนแบบเจงกีสย่าง คีนวา ทันที
    • Simple, Easy, Healthy Thai Jasmine Brown Rice Recipe, สูตรข้าวกล้องหอมมะลิไทยเพื่อสุขภาพ
    • Simple Healthy Thai Style Garlic Broccoli Recipe (บร็อคโคลี่กระเทียม)
    • Mango Shrimp Spring Rolls With Brown Rice Wrappers

    Sharing is caring!

    79 shares
    • Share72
    • Tweet
    • Email
    • LinkedIn

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • English
      • ไทย (Thai)
      • Español (Spanish)

    Our Book


    Our Book

    Healthy Thai Recipes, Bio Pensacola-Breakfast-With-With Sangaroon Mod and Adam

    Hi, I'm Adam! This is our place to share our Thai and Thai-inspired recipes. Mod's mom started it all by sending her to Thai cooking school before she came to the USA. We play around with her recipes and ingredients to see how much healthier we can make them. Enjoy!

    More about me →

    Recent

    • Easy Air Fryer Purple Sweet Potatoes Recipe
    • Question and Answer Interview with Registered Dietitian Kelsey Butler Regarding Thai Food, ถาม-ตอบเกี่ยวกับอาหารไทยกับนักกำหนดอาหาร
    • Where Our Favorite Thai Spices and Peppers Fall on the Heat Scale, ที่เครื่องเทศและพริกไทยที่เราโปรดปรานตกอยู่ในระดับความร้อน
    • The Health Benefits of Organic Natural Fruits and Vegetables, ประโยชน์ต่อสุขภาพของอาหารออร์แกนิก

     

    Footer

    ↑ back to top

    Copyright © 2023 ·Healthy Thai Recipes·Design By TechUpgrade.info·

    • 72Facebook
    • Twitter
    • Pinterest
    • Print
    • Save
    79 shares