Easy Roasted Kabocha Squash
A simple yet delicious recipe showcasing sweet and nutty kabocha squash roasted to perfection.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 1 kabocha squash
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Optional: maple syrup or honey for extra sweetness
- Optional: herbs like thyme or rosemary for flavor
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the kabocha squash in half and scoop out the seeds using a spoon.
- Slice the squash into wedges or cubes, depending on your preference.
- Toss the squash pieces in a bowl with olive oil, salt, and pepper. For added flavor, sprinkle in some maple syrup or honey and your choice of herbs if desired.
- Arrange the squash on a baking sheet lined with parchment paper, spreading the pieces out evenly.
- Roast in the oven for 25-30 minutes, flipping halfway through. The squash should become tender and golden.
- Serve warm and enjoy the delicious flavors of your roasted kabocha squash!
Notes
Roasted kabocha squash is flexible; try it in salads, grain bowls, or as a snack!
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://hwepodcast.com/easy-roasted-kabocha-squash/