Easy Roasted Kabocha Squash
A simple and nutritious roasted kabocha squash recipe that enhances its natural sweetness, perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 kabocha squash
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Optional: maple syrup or honey for extra sweetness
- Optional: herbs like thyme or rosemary for flavor
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the kabocha squash in half and scoop out the seeds.
- Slice the squash into wedges or cubes.
- Toss the squash pieces with olive oil, salt, and pepper, adding maple syrup or herbs if desired.
- Spread the squash on a baking sheet lined with parchment paper.
- Roast in the oven for 25-30 minutes, flipping halfway through.
- Serve warm as a side dish or in salads.
Notes
Perfect for serving with meats, in salads, or as a component in grain bowls. It can be stored in the refrigerator for 3-5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://maymentora.com/easy-roasted-kabocha-squash/