Description
This roasted kabocha squash recipe is a simple yet flavorful way to enjoy the naturally sweet and nutty flavor of kabocha squash. Roasted to golden perfection with olive oil, warm spices, and optional maple syrup or honey for a subtle sweetness, it makes a delicious side dish that’s crispy on the edges and tender inside. Fresh herbs like rosemary or thyme add an aromatic finish.
Ingredients
Scale
Main Ingredients
- 1 small kabocha squash (or 1/2 large)
- 2 tbsp olive oil
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp ground nutmeg (optional)
- Salt and pepper, to taste
- 1 tbsp maple syrup or honey (optional)
- Fresh herbs like rosemary or thyme (optional)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking and aid in even roasting.
- Prepare the squash: Cut the kabocha squash in half and scoop out the seeds with a spoon. Then cut the squash into 1 to 1.5-inch cubes, leaving the skin on as it softens during roasting and is edible.
- Toss the cubes: Place the squash cubes in a large bowl and toss with olive oil, ground cinnamon, ground nutmeg, salt, and pepper until coated evenly. Add maple syrup or honey if you prefer a hint of sweetness.
- Roast the squash: Spread the coated squash cubes in a single layer on the prepared baking sheet, ensuring they are not crowded so they roast evenly and develop crispy edges.
- Roast for 25-30 minutes: Place the baking sheet in the oven and roast for about 25-30 minutes. Flip the cubes halfway through cooking to ensure even browning. Look for golden brown edges and tender insides.
- Serve: Remove the roasted squash from the oven and optionally garnish with fresh rosemary or thyme for added fragrance and flavor. Serve warm, with an optional drizzle of extra maple syrup for sweetness.
Notes
- To achieve extra crispy edges, try roasting at a higher temperature (425°F) for a shorter time, but watch closely to prevent burning.
- For an added flavor boost, sprinkle the finished squash with crumbled feta cheese or drizzle with tahini before serving.
- The skin is edible and softens when roasted, but you can peel if preferred.
- Adjust seasoning and sweeteners to taste depending on your preference.
