Roasted Kabocha Squash
Kabocha squash, a sweet and nutty Japanese winter squash, brings warmth and flavor to your table. Roasted to perfection, its creamy texture and caramelized edges create an irresistible dish that can elevate any meal. Whether served as a side or main course, this versatile veggie is perfect for cozy family dinners or quick weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Side Dish/Main Course
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
- 1 medium kabocha squash (about 2–3 lbs)
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp fresh rosemary or thyme (optional)
- 1/4 cup feta cheese or 1/4 cup toasted nuts (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the kabocha squash in half and scoop out the seeds. Cut it into wedges.
- Place the wedges on a parchment-lined baking sheet. Drizzle with olive oil and season with salt, pepper, and fresh herbs if using. Toss to coat evenly.
- Roast in the oven for 30-35 minutes, until golden-brown and tender.
- If desired, sprinkle feta cheese or toasted nuts before serving.
Nutrition
- Serving Size: 1 wedge (approximately 150g)
- Calories: 120
- Sugar: 3g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg