Description
Let the chestnut flavour of roasted kabocha squash (Japanese pumpkin) shine with these simple steps. A delicious addition to any fall meal!
Ingredients
Scale
- 1 kabocha squash (or Japanese pumpkin)
- 1–2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp maple syrup, optional
- 1/2 tbsp tamari (or soy sauce), optional
Instructions
- Preheat your oven to 400 degrees F and prepare a baking sheet with parchment paper.
- Wash and dry your kabocha squash well since the skin will stay on for this recipe.
- Using a sharp knife, carefully slice the squash from the stem to the base using a rocking motion. There’s no need to try slicing through the stem, just pull the two halves apart once you have the squash sliced all the way around and the stem will separate.
- Use a spoon to scoop out the seeds and the stringy membrane. I find kabocha squash seeds quite tough to chew but I usually roast them anyway. If you wish to roast the seeds; separate them from the stringy membrane, wash, and dry them. Dispose of the stringy membrane or add it to your veggie scraps bag for homemade vegetable broth.
- With the squash deseeded, slice each half into half moons about one inch thick. This is easiest if you flip the squash so the cavity is facing the cutting board. Leave the squash in half moons or slice further into cubes.
- Either brush the squash slices with oil or toss the cubes in oil and sprinkle with salt and pepper.
- Roast the squash for 40 minutes if sliced in half moons and 20 minutes if cubed. Remember to flip the pieces halfway through the cooking time to encourage even cooking. The squash is done when you can easily slide a fork into the pieces and they are lightly browned in places.
- *Kabocha squash is delicious prepared this simply but feel free to brush or toss the pieces with maple syrup and tamari (or soy sauce) for a more sweet and savoury flavour.
- *To roast the cleaned and dried seeds; toss them with a bit of oil, salt, and pepper, and roast alongside the squash for the last 10 – 15 minutes of the cooking time. Once the seeds are nicely browned you can remove them from the oven to cool. (The seeds can also be tossed in tamari or maple syrup for a bit of extra flavour).
Notes
Many recipes for kabocha squash seeds recommend roasting the seeds at a lower temperature for 30 minutes or more. I have tried roasting the seeds longer and don’t find a difference in the texture compared to roasting alongside the squash for 10-15 minutes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: Thai Inspired