Roasted kabocha squash –Welcome to a culinary journey that brings the delightful flavors of roasted kabocha squash to your table. This wonderfully sweet and tender Japanese pumpkin is not only delicious but also packed with nutrients. Below, I’ll share a simple and delightful recipe for roasted kabocha squash that you can easily prepare at home. It’s perfect as a side dish or even as a main attraction on your dinner plate!
Roasted Kabocha Squash
This roasted kabocha squash is an incredibly versatile dish. The natural sweetness of the squash is enhanced by roasting, making it a great accompaniment to any meal or even a tasty snack on its own.
Ingredients
- 1 medium kabocha squash
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 1/2 teaspoon ground cinnamon (optional)
- Fresh herbs for garnish (like parsley or thyme, optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the kabocha squash in half and scoop out the seeds. If you prefer, you can peel the skin off, but the skin is edible and adds extra nutrients.
- Slice the squash into wedges or cubes, depending on your preference.
- In a large mixing bowl, combine the squash with olive oil, sea salt, black pepper, garlic powder, and cinnamon. Toss well to ensure all pieces are evenly coated.
- Spread the squash evenly on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes, or until the squash is tender and golden brown. Flip once halfway through to ensure even cooking.
- Once done, remove from the oven and let it cool for a few minutes. You can garnish it with fresh herbs for an extra pop of color and flavor.
And there you have it—a simple yet flavorful way to enjoy roasted kabocha squash! This dish pairs wonderfully with grains, salads, or as a warm appetizer. Enjoy the sweet, nutty flavors as they melt in your mouth, and feel free to get creative with additional spices and herbs to suit your taste. Happy cooking!