Roasted Kabocha Squash is the best way to cook my favorite winter squash!
I’m just tickled pink when it’s autumn ‘cause I love me some winter squash, especially kabocha! When cooked, this Japanese pumpkin has the taste and texture of roasted chestnuts.
Even uber-picky Lil-O will swipe roasted slices off the communal plate and gobble them down. I normally keep the skin on when I roast them but if you’ve got autoimmune issues, peel them.
Serves 4
Ingredients:
- 1 medium kabocha squash
- 2 tablespoons ghee, olive oil, avocado oil, or melted coconut oil
- Diamond Crystal kosher salt
- Freshly ground black pepper
Equipment:
- Vegetable peeler
- Chef’s knife
- Cutting board
- Measuring spoons
- Large bowl
- Rimmed baking sheet
- Parchment paper or aluminum foil
Method:
Preheat the oven to 400 F with the rack in the middle. Rinse the squash under running water, and dry it. (If you’re gonna peel it, do so now with a sharp vegetable peeler.)
Like all winter squash, kabocha takes a sharp knife and a bit of brute force to cut up. I’ve found that the best way to attack it is to cut off the top and the bottom…
…’cause once the flesh is exposed, cutting it in half is a breeze.
Scoop out the seeds…
…and cut the squash into thin wedges.
Next, toss the squash with your fat of choice and sprinkle the slices with salt and pepper.
Place the squash in a single layer on a foil- or parchment-lined rimmed baking tray…
…and pop it in the oven.
Roast the squash for 30 minutes, flipping them over at the midpoint. The wedges are ready to eat when they’re slightly crunchy on the outside and fluffy and soft on the inside.
Got leftover roasted kabocha squash? Throw it into a quick and easy Whole30-friendly Thai Chicken Curry!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
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Roasted Kabocha Squash
Prep
Cook
Total
Yield 4 servings
Roasted kabocha squash is my favorite way to cook this winter squash! Japanese pumpkin cooked in the manner has the taste and texture of roasted chestnuts!
Ingredients
- 1 medium kabocha squash
- 2 tablespoons ghee, olive oil, avocado oil, or melted coconut oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 400 F with the rack in the middle. Rinse the squash under running water, and dry it. (If you’re gonna peel it, do so now with a sharp vegetable peeler.)
- Like all winter squash, kabocha takes a sharp knife and a bit of brute force to cut up. I’ve found that the best way to attack it is to cut off the top and the bottom, ’cause once the flesh is exposed, cutting it in half is a breeze.
- Scoop out the seeds and cut the squash into thin wedges. Toss the squash with your fat of choice and sprinkle the slices with salt and pepper.
- Place the squash in a single layer on a foil- or parchment-lined rimmed baking tray and pop it in the oven.
- Roast the squash for 30 minutes, flipping them over at the midpoint. The wedges are ready to eat when they’re slightly crunchy on the outside and fluffy and soft on the inside.
Notes
Got leftover roasted kabocha squash? Throw it into a quick and easy Whole30-friendly Thai Chicken Curry!
Courses Side dish
Cuisine Japanese, Paleo, Primal, Gluten-free, Whole30
