Roasted Kabocha Squash Recipe

Rating 5.0
| 0
Roasted kabocha squash is sweet, slightly nutty and delicious. Kabocha is a winter squash with a firm texture that transforms into a soft and creamy interior and is perfectly caramelized on the outside.
Side Dish
Japanese
9
ingredients
8
steps
40
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
4
1/2
large kabocha squash
2 tblsp
avocado oil
salt and pepper, to taste
1 tblsp
maple syrup
1 tblsp
brown sugar
1 tblsp
balsamic vinegar
1 1/2 tsp
soy sauce or tamari
1/2 tsp
granulated garlic
sesame seeds, for garnish

Directions 8 steps | 40 Minutes

Step 1

Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat. Prepare the kabocha squash. Remove the seeds with a spoon and discard.

Step 2

Using a sharp knife, cut the kabocha squash into ½-inch thick slices.

Step 3

Place the kabocha squash slices on the baking sheet and toss with avocado oil. Sprinkle with salt and pepper.

Step 4

Bake for 30-35 minutes, flipping the kabocha slices halfway through, until tender and a fork easily pierces the flesh of the squash.

Step 5

While the squash is baking, stir the maple syrup, brown sugar, balsamic vinegar, soy sauce and garlic in a small bowl.

Step 6

Remove the kabocha squash from the oven and turn to broil. Using a silicone pastry brush, glaze the kabocha squash with the maple syrup mixture and broil for 1-2 minutes.

Step 7

Flip the kabocha squash and glaze again. Broil for 1-2 minutes.

Step 8

Garnish with the sesame seeds and enjoy!

Nutrition Per Serving
View All
CALORIES
111
FAT
7.1 g
PROTEIN
0.7 g
CARBS
12.4 g

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