Kabocha Squash Recipe (so easy!)

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This is baked Kabocha Pumpkin Recipe This was the first winter squash I ever learned to cook, which may sound strange since it’s less common than some other winter squashes, but I bought one at a farmers market decades ago and I knew nothing about winter squash. If you haven’t tried it before, you’re in for a treat.The flavor, texture, and vibrant orange flesh of this Japanese pumpkin resemble butternut squash or acorn squash, but with a richer, sweeter, nuttier flavor. It’s also denser than other types of winter squash, somewhat like a sweet potato. It’s still one of my favorites today!

If you’re not too familiar with this unique vegetable, you’ll be happy to know that it can be used in almost any recipe that uses other winter squashes, such as Butternut Squash Soup or Acorn Stuffed Squash.You can toss kabocha squash into just about anything, from Soup and salad arrive side dishes There’s even dessert.

Ingredients and Substitutions

This section explains how to choose the best ingredients for roasted kabocha squash, what each ingredient does in the recipe, and substitution options.For measurements see Recipe card below.

• kabocha pumpkin – You can usually buy kabocha squash at your local grocery store or farmer’s market from late summer or early fall through winter. Sometimes it is labeled as Japanese pumpkin. Look for pumpkins with firm skin and dark green color. It should feel heavy for its size, which indicates freshness and maturity.
• olive oil – This promotes browning, adds flavor, and helps the dressing stick. You can also use avocado oil or any neutral cooking oil you have on hand.
• garlic powder – While garlic powder is optional, it adds a salty flavor to the Japanese squash for the best flavor.
• sea ​​salt and black pepper

How to Cut Boca Squash

You can cut kabocha squash in half, wedges, or cubes just like other types of winter squash. The skin is very tough and peeling it is no fun.Although you can bake half of it like I did Roasted Acorn Squash, I prefer wedges of kabocha squash for faster cooking and caramelization. Here’s how to do it:

1. Cut off the ends. Use a sharp knife so you can cut through the skin. If this is difficult to do based on its shape, you can do it after cutting it in half in the next step.
2. Cut in half. If you’re having trouble with this, it can help you score points where you plan to cut. Cut off the stems if you haven’t already.

3. Remove the seeds. Use a spoon to scoop out the seeds and any sticky pulp inside.
4. Make wedges. Place squash vertically and cut downwards into 1-inch wedges. Repeat with your other half.

How to Cook Kabocha Squash

This section shows how to roast kabocha squash, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including quantities and temperatures, see Recipe card below.

1. Prepare. Preheat oven and prepare small to medium Baking pan Cover with foil, parchment paper, or brush with oil. Arrange pumpkin slices in a single layer on a large baking sheet without touching each other.
2. season. Drizzle both sides of the squash with olive oil. Sprinkle both sides with garlic powder (if using), salt, and pepper.
3. bake. Bake the kabocha squash in the oven until the squash is tender, caramelized and lightly browned. I like to garnish with fresh parsley, but this is optional.

Tip: Use a bare pan for best results.

If you want, you can line the pan with foil or parchment paper, but parchment will reduce browning. Foil works well for browning but is more likely to stick together, so use more oil.

How long does it take to roast kabocha squash?

Place the roasted kabocha squash slices in the oven for 25-30 minutes, turning halfway through. Halved kabocha squash will take longer.

Taste changes

I used simple seasonings in this kabocha squash recipe, but there are many ways to season them. Here are some ideas:

• maple – Drizzle 2 tablespoons maple syrup (or zero sugar maple syrup). You can also add pecans or chili peppers during the last 5 minutes of baking for extra crunch.
• Herbie – Sprinkle pumpkin with 1 tablespoon thyme, rosemary or oregano, or 1 teaspoon italian seasoning . For extra texture, consider adding a few tablespoons of grated Parmesan cheese at the end or basting the squash on top before baking.
• Pomegranate – Jazz up Japanese squash by sprinkling pomegranate seeds, goat cheese, walnuts or chili peppers, parsley or fresh mint leaves.
• Asian – Drizzle a little to create an Asian-inspired flavor Japanese ginger paste And add a little sesame seeds and green onions.
• fall spices – Embrace the comforting flavors of fall by roasting kabocha squash with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and other fall spices, according to your taste.Or, simply sprinkle with 1 tsp. pumpkin pie spice.

Storage instructions

• Shop: Store in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: Warm the Japanese squash in the microwave or in a 350°F oven for 10-15 minutes, until heated through.
• freeze: You can freeze both cooked and uncooked kabocha squash. For uncooked squash, peel, seed and cut into small pieces, then store in an airtight container for up to 12 months. For cooked squash, freeze in an airtight container or zip-top bag for up to 6-8 months.

What to serve with kabocha squash recipe

There are so many delicious ways to enjoy this winter squash. Here are some options to try:

More Winter Squash Recipes

I love winter squash, and if you do too, try some of my other recipes, next:

Kabocha Squash Recipe (so easy!)

You’ll love the rich flavor of roasted kabocha squash (Japanese squash) in this easy recipe. Perfectly caramelized with simple seasonings!

Prepare: 5 Every minute

chef: 25 Every minute

All: 30 Every minute

Serving size: 6 (Adjust according to recipe proportion)

raw material

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instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

1. Preheat oven to 425 degrees F (218 degrees C).Prepare a small to medium size Baking pan Line it with foil or parchment paper, or leave it uncovered if it’s a good nonstick surface. (If using a bare pan or lined with foil, lightly brush with oil. If using parchment paper, this is not necessary.)

2. Cut off the top and bottom of the ends of the pumpkin.

3. Cut the kabocha squash in half from stem to tip and scoop out the seeds. Turn half flat side down (stem side up or down) and cut down into a circle to create 1-inch-thick wedges (somewhat similar to the look of melon slices). Repeat with remaining half of squash.

4. Arrange pumpkin slices in a single layer on a large baking sheet without touching each other. (You can line the pan with foil or parchment paper if you wish, but parchment will reduce browning. If using foil or a bare pan, brush it with some extra oil before adding the squash.)

5. Drizzle both sides of the squash with olive oil. Sprinkle both sides with garlic powder (if using), salt, and pepper.

6. Roasting Kabocha Squash in the Oven 25-30 minutesturning halfway through, until pumpkin is tender and edges are browned.

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Recipe Notes

Serving size: 1 cup

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

Calories 111

fat 6.9 grams

protein 1.4 grams

total carbohydrates 12.9 grams

net carbs 10.6 grams

fiber 2.3 grams

sugar 3.3 grams

Nutritional facts are provided as a courtesy. Have questions about calculations or why you’re getting different results?Please see our nutrition policy.

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