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Credit: Katherine Fuchs, Chef, The Thirsty Koala, New York
The National Culinary Review, May 2014
1½ lbs. calabaza pumpkin or kabocha squash, peeled, seeded, cubed
2 T. canola oil
¼ cup maple syrup
Preheat oven to 400ºF. Heat canola oil in ovenproof nonstick pan on medium high heat; add pumpkin. Reduce to medium heat, tossing frequently. When pumpkin is fork tender, add maple syrup; toss until well incorporated. Transfer pan to oven; bake until browned, 8-10 minutes.
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