Kabocha Squash Recipe
This easy Kabocha Squash Recipe is a delicious and healthy Japanese side dish. Roasted to perfection with olive oil, salt, and spices, it has a naturally sweet and creamy texture. It’s simple to make, packed with nutrients, and perfect for fall meals
Ingredients
- 1 medium kabocha squash about 2-3 lbs
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder optional
- ½ tsp paprika optional
- Pros
- Naturally sweet and creamy texture
- Rich in vitamins A and C
- Simple and easy to prepare
- Can be roasted steamed, or mashed
- Cons
- Hard skin can be difficult to cut
- Longer cooking time compared to other squash
Instructions
- Preheat oven to 400°F (200°C).
- Prepare the squash: Wash the kabocha thoroughly. Cut it in half, scoop out the seeds, and slice into wedges.
- Season: Toss the squash slices with olive oil, salt, pepper, and optional seasonings.
- Roast: Arrange the slices on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until golden brown and tender.
- Serve: Enjoy warm as a side dish or as a topping for salads and grain bowls.
Notes
- Cutting Tip: Kabocha squash has a tough skin—microwave it for 1-2 minutes to soften before cutting.
- Peeling: The skin is edible when roasted, but you can peel it if preferred.
- Flavor Boost: Add cinnamon or maple syrup for a sweeter taste, or soy sauce and sesame oil for a savory twist.
- Storage: Leftovers can be stored in the fridge for up to 4 days or frozen for later use.
- Serving Ideas: Enjoy as a side dish, in salads, or mashed as a creamy puree.