Roasted Kabocha Squash
Kabocha squash is a delicious and versatile Japanese pumpkin that adds a sweet, nutty flavor to any meal. This easy recipe highlights its creamy texture and vibrant orange flesh, making it perfect for cozy dinners or festive gatherings. With just a few simple ingredients, you can create a visually stunning dish that will warm your heart and impress your guests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Side Dish
- 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 black pepper
- 1/2 tsp ground cinnamon
- Fresh herbs (such as thyme or rosemary), optional
Instructions
- Preheat the oven to 425°F (220°C).
- Cut the kabocha squash in half lengthwise and scoop out the seeds.
- Rinse the squash under cold water and cut into roughly 1-inch cubes.
- In a mixing bowl, combine the squash cubes with olive oil, salt, pepper, and cinnamon. Mix until well coated.
- Spread the seasoned cubes on a parchment-lined baking sheet and roast for 25-30 minutes until caramelized and tender.
- Let cool slightly before serving. Optionally, sprinkle with fresh herbs before enjoying.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 90
- Sugar: 3g
- Sodium: 170mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg