Roasted Kabocha Squash
Kabocha squash, or Japanese pumpkin, is a sweet and nutty delight perfect for cozy meals. Its creamy texture and vibrant orange flesh not only elevate your dinner plate but also bring warmth to any gathering. This simple roasted kabocha squash recipe is easy to make and will leave everyone craving more.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
- 1 medium kabocha squash (about 2–3 pounds)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon fresh herbs (thyme or rosemary)
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the kabocha squash in half and scoop out the seeds.
- Drizzle olive oil over the cut sides, then season with salt, pepper, and herbs.
- Place halves cut-side down on a parchment-lined baking sheet.
- Roast for 30-40 minutes until tender.
- Serve warm, or mash/puree for soups as desired.
Nutrition
- Serving Size: 1 half of squash (approximately 250g)
- Calories: 110
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg