Roasted Kabocha Squash
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!
Servings: 4 servings
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.
Got leftover roasted kabocha squash? Throw it into a quick and easy Whole30-friendly Thai Chicken Curry!
Calories: 142kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Fiber: 3g