This straightforward roasted kabocha squash recipe is a scrumptious fall facet dish! Sesame seeds, scallions, and a nutty sesame ginger dressing prime the candy squash.
Reading: How to bake kabocha squash
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How to Roast Kabocha Squash
In case you’re not a fan of chopping and peeling winter squash, I don’t blame you. It’s not my favourite factor to do both! I do have excellent news, although: there’s no must peel kabocha squash, because the pores and skin is completely edible. In case your squash is especially nubbly, it’s possible you’ll need to trim away any brown, dry spots, however be happy to go away on the orange or inexperienced pores and skin.
I even have a trick to make the squash simpler to chop. As a substitute of making an attempt to slice it uncooked, I pop the entire, unpeeled squash within the oven for 10 minutes. This pre-bake makes it a lot simpler (and safer!) to slice.
After you pre-bake the squash, use a pointy knife to slice it in half lengthwise and scoop out the seeds.
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Then, minimize the seeded halves into 1 1/2-inch wedges.
Unfold them in a good layer on a parchment-lined baking sheet and toss with beneficiant drizzles of olive oil, salt, and pepper.
Switch to a 425°F oven and roast the squash till it’s tender and golden brown, flipping midway. That’s it!
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Kabocha Squash Recipe Ideas
- Save the seeds! Like pumpkin seeds, kabocha squash seeds are completely edible. When roasted, they’re a scrumptious, protein-rich appetizer or snack. After you take away the seeds from the squash, pull off any orange, stringy flesh, rinse and dry the seeds, and toss them with a little bit of olive oil and sea salt. Roast at 300°F for 35-45 minutes, stirring midway, till golden brown and crisp. Yum!
- Don’t skimp on the oil. When roasted, totally different kabocha squash can fluctuate in texture. Some are super-soft and creamy, kind of like a baked candy potato, whereas others are a bit extra dry and chalky. To stop these squash from turning into too dry within the oven, make sure that to coat them generously with oil. I take advantage of about 2 tablespoons for one medium kabocha squash.
Roasted Kabocha Squash Serving Strategies
My favourite solution to eat roasted kabocha squash is with sprinkles of sesame seeds, sliced scallions, and sesame ginger dressing. If I occur to have some available, I additionally add microgreens for a colourful completion. Collectively, they create a easy facet dish with a scrumptious mixture of candy, nutty, and savory flavors. Serve it with a bowl of miso soup and steamed rice, crispy sesame tofu, or no matter protein you want.
Not within the temper for sesame ginger? This roasted kabocha squash can be unbelievable with certainly one of these sauces as an alternative:
- Gochujang Sauce
- Chipotle Honey French dressing
- Simple Peanut Sauce
- Cilantro Lime Dressing
- Apple Cider Vinegar Dressing
Get pleasure from!
Extra Favourite Winter Squash Recipes
In case you love this roasted kabocha squash, strive making certainly one of these winter squash recipes subsequent:
- Roasted Delicata Squash with Apples and Sage
- Maple Roasted Acorn Squash
- Stuffed Acorn Squash
- Butternut Squash Ravioli
- Roasted Butternut Squash
- Butternut Squash Soup
- Simple Coconut Curry
- Vegetarian Black Bean Enchiladas
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