Roasted Kabocha Squash Serving Suggestions I use about 2 tablespoons for one medium kabocha squash. To prevent these squash from becoming too dry in the oven, make sure to coat them generously with oil. Some are super-soft and creamy, sort of like a baked sweet potato, while others are a bit more dry and chalky. Don’t skimp on the oil. When roasted, different kabocha squash can vary in texture.Roast at 300☏ for 35-45 minutes, stirring halfway, until golden brown and crisp. After you remove the seeds from the squash, pull off any orange, stringy flesh, rinse and dry the seeds, and toss them with a bit of olive oil and sea salt. When roasted, they’re a delicious, protein-rich appetizer or snack. Save the seeds! Like pumpkin seeds, kabocha squash seeds are entirely edible.Transfer to a 425☏ oven and roast the squash until it’s tender and golden brown, flipping halfway. Spread them in an even layer on a parchment-lined baking sheet and toss with generous drizzles of olive oil, salt, and pepper. Then, cut the seeded halves into 1 1/2-inch wedges. This pre-bake makes it so much easier (and safer!) to slice.Īfter you pre-bake the squash, use a sharp knife to slice it in half lengthwise and scoop out the seeds. Instead of attempting to slice it raw, I pop the whole, unpeeled squash in the oven for 10 minutes. I also have a trick to make the squash easier to cut. If your squash is particularly nubbly, you may want to trim away any brown, dry spots, but feel free to leave on the orange or green skin. It’s not my favorite thing to do either! I do have good news, though: there’s no need to peel kabocha squash, as the skin is entirely edible. If you’re not a fan of chopping and peeling winter squash, I don’t blame you. Earlier this fall, I started topping it with sesame seeds, scallions, and my sesame ginger dressing to make a composed side dish, and I’m still obsessed with the combination. It’s so simple to prepare, and it has such a rich flavor. Previously, I’ve blended it into pasta sauce and simmered it into soup.īut it wasn’t until I tried Josh’s Thanksgiving side dish that I really fell in love with roasted kabocha squash. In Korea, it’s cooked into porridge and mashed into salad. In Japanese cooking, it’s often simmered in a flavorful dashi stock to make Kabocha no Nimonoor fried and served as part of vegetable tempura. “I just roasted it,” he said.Īlso known as Japanese pumpkin, kabocha squash is a wonderfully versatile winter squash variety. When it came out of the oven, the dense, bright orange flesh was smooth and creamy, with a sweet, nutty, and caramelized flavor. He cut it into wedges and cooked it with the skin still on. Last fall, my brother-in-law, Josh, made the most amazing roasted kabocha squash for Thanksgiving.
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