Roasted Kabocha Squash
My favorite squash, simply roasted, and easily a weekday favorite. All you need is salt, pepper, and oil to roast this squash to perfection.
Servings: 4
Calories: 138kcal
Ingredients
- 2 lbs. kabocha squash
- 2 tbsp flavorless oil like canola or avocado
- salt & pepper
Instructions
- Preheat to 400F.
- Slice the squash in half. Scoop out the seeds.
- Cut into 1/2-3/4 inch slices or wedges with the large side up to 1 inch.
- Place on a lightly oiled baking sheet. Drizzle with oil, season with salt and pepper.
- Bake 25-35 minutes, depending on the thickness you cut the squash. You should be able to easily pierce them with a fork and there will be a light browning. The crispy edges are the most delicious!
Notes
Use a very sharp knife to cut the squash.
The skin of kabocha squash is edible.
If you are interested in seasoning with more than salt & pepper, kabocha squash is often seasoned with maple syrup and/or cinnamon.
Roast 1/2-3/4" thick kabocha squash slices at 400F for 25-30 minutes. If you cut the slices thicker than 3/4", it will take longer to cook depending on the thickness you sliced them, ~5-10 minutes longer. If you cut them thinner than 1/2", they will need more oil to prevent sticking to the pan.
Nutrition
Calories: 138kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Sodium: 9mg | Potassium: 793mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3100IU | Vitamin C: 27.9mg | Calcium: 63mg | Iron: 1.3mg
