Kabocha Squash Roasted
I love to make Roasted Kabocha Squash Crescent Moons. This is a quick vegetable side dish I enjoy during the week, and holds well for meal pre.
This makes great dinner main dish or vegetable side is ready in just 20 minutes of baking time. Enjoy this simple recipe and steps for preparing baked kabocha winter squash. It is easier than you think.
Have it as a vegetable side dish, as an entree or in a roasted vegetable salad.
HOW TO CUT KABOCHA SQUASH
Because you don’t have to peel this squash, preparing it is easy.
- Start by cutting it in half, from the stem down (the most natural way).
- Scoop out the seeds.
- Turn one half of the squash with the open face down. Slice into crescent moons. Repeat with the other half.
- Season with olive oil, sea salt and black pepper. Bake at 400 degrees for 20 minutes, flipping half-way through.
WHAT TO DO WITH KABOCHA SQUASH SEEDS
The seeds from kabocha and other pumpkins make for a healthy and tasty snack.
To roast pumpkin seeds, preheat the oven to 350 degrees. Remove and discard the stringy membranes from the seeds. Season with olive oil and sea salt (plus cinnamon or curry powder if desired). Bake for 10 to 15 minutes, stirring once, until the seeds are aromatic, crisp and lightly browned.
HOW TO COOK KABOCHA SQUASH WHOLE
If you are having trouble slicing through the squash, you can bake it whole. However, the flesh will be softer as it steams with this method.
Simply wash the squash and pat dry. Pierce green flesh with 3-4 holes. Bake at 400 degrees for 40 minutes, till flesh is soft and steaming.
Remove from oven and let cool for 5-10 minutes. Carefully slice in half. Remove and discard seeds and enjoy.
COOKING KABOCHA SQUASH IN THE OVEN
I believe you get the best flavor from the vegetable by oven roasting kabocha squash. The results are nice browning, crispy outside and soft inside.
CAN YOU EAT KABOCHA SQUASH SKIN
Yes, you can eat the green skin of the squash. The combination of the firm skin and soft flesh of the squash makes it more delicious.
Doctors like Dr. Steven Gundry believe the skin to have lectins, which are protein inhibitors prevalent in night shades. If you are suffering from arthritics, chronic inflammation, or an autoimmune disease you may want to avoid eating the skin.
Otherwise, the skin is perfectly healthy and edible.
KABOCHA SQUASH NUTRITION
This winter squash is known by many names, including Baby Red Hubbard, Hokkaido Pumpkin, Japanese Pumpkin and Red Kuri. However, you refer to this green pumpkin it is satisfying rich, nutty, not overly sweet with the perfect balance of soft and firm texture.
This is a dense, high fiber vegetable that makes a great dinner side or addition to a salad. Kabocha has beta-carotene, iron, vitamin C and high in complex carbohydrates.
- Considered a chi tonic and warming food that is medicinal to the spleen, stomach, large intestines and lungs
- Medicinal for diabetics and those with digestive problems.
- Provides vitamins A and C, potassium, and magnesium.
- High in carotenoids which makes it an anticarcinogenic food.
For more of the health benefits of winter squash, see The New Whole Foods Encyclopedia by Rebecca Wood.
CHEF TIP
Don’t over crowd your baking sheet. If you have to much squash on the pan they will steam, instead of roast. This goes for all vegetables for the best browning, be sure to spread out evenly in one layer on the pan.
Look at the ingredients in your parchment paper. Reach for brands that are unbleached, and totally chlorine-free (TCF). What you bake your food on is absorbed by the food. That is why you don’t want to bake on aluminum. I use parchment baking sheets by If You Care.
All ovens bake differently. If you don’t get a nice golden brown in 20 minutes, bake 5-10 minutes longer.
If your squash tastes dried out, it is old. Discard and pick a new squash.
ENJOY YOUR KABOCHA SQUASH WITH THESE RECIPES
- Slow Cooked Collard Greens
- Herbs de Provence Whole Roast Chicken
- Braised Fennel with Greek Olives & Thyme
- Perfect Meal Prep Salmon
- Black Lentil & Pomegranate Salad
Kabocha Squash Roasted
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side
- Method: Bake
- Cuisine: American
- Diet: Vegan
Description
Because you don’t have to peel this winter squash, preparing it is easy. Enjoy this simple recipe for roasted kabocha squash.
Ingredients
- 1 kabocha squash
- 3 TBSP olive oil
- 1 tsp sea salt
- 1 tsp coarse black pepper
Instructions
- Preheat oven to 400 degrees and line two baking sheets with parchment.
- Slice kabocha squash in half and scoop out seeds. Carefully slice squash in 1-inch half-moons. Place on baking sheet, rubbing both sides with olive oil. Arrange squash in a single layer. Season with sea salt and pepper.
- Bake 20 minutes, flip and roast another 20 till golden brown and tender.
Notes
Don’t over crowd your baking sheet. If you have to much squash on the pan they will steam, instead of roast. This goes for all vegetables for the best browning, be sure to spread out evenly in one layer on the pan.
Look at the ingredients in your parchment paper. Reach for brands that are unbleached, and totally chlorine-free (TCF). What you bake your food on is absorbed by the food. That is why you don’t want to bake on aluminum.
All ovens bake differently. If you don’t get a nice golden brown in 20 minutes, bake 5-10 minutes longer.
If your squash tastes dried out, it is old or over cooked.
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