Roasted Kabocha Squash
When cooked, this Japanese pumpkin has the taste and texture of roasted chestnuts. Even picky eaters will enjoy this easy recipe!
When cooked, this Japanese pumpkin has the taste and texture of roasted chestnuts. Even picky eaters will enjoy this easy recipe!
- Carbohydrate 0.17012625 g
- Cholesterol 0 mg
- Fat 27.2085575 g
- Fiber 0.0695625 g
- Protein 0.02874375 g
- Saturated Fat 23.5305725 g
- Serving Size 1 1 Recipe (28g)
- Sodium 151.2717 mg
- Sugar 0.10056375 g
- Trans Fat 1.6051675 g
- Calories 235 calories
Step-by-step
- I preheated the oven to 400 F, rinsed the squash under running water, and dried it. (If you’re gonna peel it, do so now with a sharp vegetable peeler.)
- Like all winter squash, kabocha takes a sharp knife and a bit of brute force to cut up. I’ve found that the best way to attack it is to cut off the top and the bottom…
- …’cause once the flesh is exposed, cutting it in half is a breeze.
- I scooped out the seeds and cut the squash into thin wedges.
- Next, I tossed the squash with the coconut oil and seasoned the slices with salt and pepper.
- I put the squash in a single layer on a foil-lined baking tray;
- and popped it in the oven.
- I roasted the squash for 30 minutes, flipping them over at the midpoint.
- The wedges are ready to eat when they’re slightly crunchy on the outside and fluffy and soft on the inside.
High heat transforms dense winter squash into tender pieces with a caramelized exterior. Kabocha, also known as Japanese pumpkin, possesses a naturally dry starch content that crisps well when exposed to dry oven heat at 400 degrees Fahrenheit. Coconut oil coats the wedges evenly, promoting thermal transfer without introducing excess water.
Leftover Transformations and Dietary Adjustments
Leftover roasted wedges keep in an airtight container in the refrigerator for up to four days. Cold squash can be chopped directly into grain bowls, pureed with vegetable broth for a quick soup, or mashed into quick bread batter. To alter the fat profile, replace the coconut oil with neutral grapeseed oil at a one-to-one ratio. The dish remains entirely free of gluten, dairy, and nuts without requiring additional recipe modifications.
- If the squash burns before softening inside, lower the oven temperature to 375 degrees Fahrenheit and tent the baking sheet with foil for the first fifteen minutes.
- Crowding the foil-lined baking tray traps steam, so leave space between each wedge to ensure proper browning.
- Undercooked wedges indicate thick slicing; ensure all pieces are uniform to guarantee even thirty-minute cooking times.
