Roasted Kabocha Squash
Indulge in the comforting flavors of roasted kabocha squash, a perfect autumn dish that combines sweet and nutty notes with a melt-in-your-mouth texture. This easy recipe transforms this vibrant green squash into a delicious side that will impress your guests and elevate any gathering. With minimal prep and maximum flavor, discover why kabocha squash deserves a spot on your dinner table!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: Autumn
Ingredients
Scale
- 1 medium kabocha squash (about 3 pounds)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon ground cinnamon (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Carefully cut the kabocha squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil over the cut sides of the squash, then season with salt, pepper, and cinnamon if using.
- Place the halves cut-side down on a lined baking sheet and roast for 30-40 minutes until tender when pierced with a fork.
- Allow to cool slightly before serving; enjoy as is or mash with butter.
Nutrition
- Serving Size: ½ cup (100g)
- Calories: 90
- Sugar: 4g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg